{MYOTO} Thai Chicken Lettuce Wraps

We got some iceberg in our box this week.  The first thing I think of when I see iceberg lettuce is chicken lettuce wraps from one of our favorite Asian restaurants, so that's what we had tonight.  It was a fun interactive, make-your-own dinner or make your own take out {MYOTO}.

Chicken Lettuce Wraps Recipe:  (serves 2-3)
olive oil
2 boneless skinless chicken breasts (or 4-5 chicken tenders)
1 cup water chestnuts
2/3 cup mushrooms, diced
2/3 cup zucchini, diced
1/4 cup onions, chopped
1-2 cloves garlic, minced
head of iceberg lettuce, separated into leaves to use as cups

Dipping Sauce
1/4 cup sugar
1/2 cup water plus 2 tablespoons
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons Sriracha sauce
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot & sweet mustard


cooking sauce
2 tablespoons low-sodium soy sauce
2 tablespoons light brown sugar
1/2 teaspoon rice vinegar

1. Start with your dipping sauce, mix sugar and water in a bowl.  Add the rest of the ingredients, whisk together and store in fridge until ready to eat.
2. Cook chicken over medium hight heat, about 4 minutes per side or until it reaches an internal temperature of 165'F internal temp, pull off the heat and set aside to cool.
3. Dice the water chestnuts and vegetables so they are about equal in size and sauté over medium high heat until tender.  Dice the chicken finely as well and add the cooked chicken to the vegetables and stir to combine.
4. Prepare the cooking sauce and add to the pan, stirring to coat.  Once everything is heated through, turn off the heat and serve mixture in lettuce cups drizzled with dipping sauce.  Add some crispy rice noodles for garnish and crunch.