Chicken Lettuce Wraps

1 lb. ground chicken
2 T. sesame oil (can use HOT flavored if you like)

1 cup chopped shiitake mushrooms (approx. 4-5 medium fresh ones or dried ones, rehydrated according to directions, then finely chopped)
2 T. chopped basil
3 T. hoisen sauce

3 T. teriyaki

1 t. ground ginger
1 T. low-sodium soy sauce

2 teaspoons chopped garlic

1 8-oz. can each bamboo shoots and water chestnuts, finely chopped
1 t. cornstarch
Butter leaf lettuce, cleaned & separated
2 c. cooked rice

In a large bowl, mix together the chicken, mushrooms, bamboo shoots, water chestnuts and basil. Set aside. Stir together 1 T. each of the hoisen, soy sauce, teriyaki sauce, plus the garlic, and 1/2 teaspoon of the ginger. Pour the mixture on top of ground chicken gently stir to combine.

Sauce Round #2: In a small separate bowl, mix the remaining 2 T. hoisen & teriyaki, 1/2 t. ginger and cornstarch. Set aside.

Heat the sesame oil in a large sauce pan over medium heat. Cook the chicken mix in the oil until cooked, stirring every couple of minutes. While the chicken is cooking, prepare Sauce Round #2. Pour the remaining sauce over the chicken and simmer a couple more minutes. Serve over the rice or scooped into the lettuce leaves.

Option: Use as filling for Asian-Inspired Stuffed Peppers