Chinese Chicken and Mushroom Lettuce Cups

Ingredients

• 1 teaspoon sesame oil
• 3 garlic cloves, minced
• 3 cups minced cremini mushrooms (about 8 ounces)
• 1 cup minced shiitake mushroom caps (about 2 1/2 ounces)
• 1 pound ground chicken breast
• 3 cups shredded napa (Chinese) cabbage
• 1/4 teaspoon kosher salt
• 1/8 teaspoon crushed red pepper
• 1 (8-ounce) can whole water chestnuts, drained and minced
• 1 cup minced green onions
• 2 tablespoons oyster sauce
• 2 tablespoons low-sodium soy sauce
• 1/4 cup chopped fresh cilantro
• 24 Boston lettuce leaves

Preparation

1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook for 2 minutes. Add cremini and shiitake mushrooms and chicken; cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat, and stir in onions, oyster sauce, and soy sauce. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
2. Thaw chicken mixture overnight in refrigerator or microwave at MEDIUM for 10 minutes. Bring to room temperature, or microwave at HIGH until warm, if desired. Stir in cilantro. Spoon about 3 tablespoons chicken mixture into each lettuce leaf with a slotted spoon.