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Prep 5min
Total20min
Servings4
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Ingredients
2
tablespoons olive oil
1
teaspoon sesame oil
1
pound ground chicken
1
cup chopped shiitake mushrooms
1
shallot, chopped
1
cup matchstick-sliced carrots
1
teaspoon minced garlic
1/4
cup sliced almonds, plus more for garnish
3
tablespoons soy sauce
2
tablespoons brown sugar
1
to 2 tablespoons sriracha
1
tablespoon rice vinegar
1
teaspoon grated fresh ginger
1
head bibb or butter lettuce, leaves removed
Sliced green onions, for garnish
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Steps
1
Heat olive and sesame oils in a large skillet over medium heat. Add chicken, mushrooms and shallot; cook until chicken is browned, about 5-7 minutes.
2
Add carrots and garlic; cook until carrots are slightly softened, about 2 minutes.
3
Add sliced almonds, soy sauce, brown sugar, sriracha (add 1 tablespoon for less spiciness, 2 tablespoons for more), rice vinegar and grated ginger. Simmer until sauce has thickened, about 3-5 minutes.
4
Spoon chicken filling into lettuce leaves. Garnish with sliced almonds and green onions.
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Want to make this lunch to-go? The chicken filling can be cooked ahead, sealed in an airtight container and stored in the refrigerator to be enjoyed the next day. Store the lettuce leaves separately from the chicken mixture and assemble just before eating.
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