CHICKEN LETTUCE WRAPS

CHICKEN LETTUCE WRAPS
1 1/2 lbs chicken breasts, diced
1T + 1 1/2 t olive oil
3/4 C mushrooms or 1/2 can, diced
1 can water chestnuts, minced
1 T ginger root, minced

2T rice vinegar
2T Teryaki sauce
1T soy sauce
1/2 t garlic powder
1/4 t red pepper flakes

1 1/2 C shredded carrots
1- 1 1/2 C shredded zucchini
1/2 C diced green onions

Lettuce leaves
**recipe called for Boston Lettuce but we used Chinese cabbage. 

Cook diced chicken in 1T olive oil until juice runs clear.  Add mushrooms, chestnuts and ginger and cook 3-4 minutes.
In a bowl, whisk vinegar, Teryaki sauce, soy sauce, garlic and red pepper flakes. 
Add mixture to chicken with the carrots, zucchini, and green onions.
Cook until all is tender.

Serve a bowl of brown rice, lay 1 or 2 leaves across the top and fill with chicken mixture.
Let the "dribbles" from the leaves fall on the rice and then eat with the rice!