Chinese Chicken and Mushroom Lettuce Cups

Ingredients

• 24  boston lettuce leaves 
• 8 ounces crimini mushrooms minced
• 0.1 teaspoon pepper red crushed
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic clove minced
• 1 cup spring onion minced
• 1 pound ground chicken 
• 0.3 teaspoon kosher salt 
• 2 tablespoons soy sauce low-sodium
• 3 cups napa cabbage shredded chinese ()
• 2 tablespoons oyster sauce 
• 1 teaspoon sesame oil 
• 2.5 ounces mushroom caps minced
• 8 ounce water chestnuts whole minced drained canned

Equipment

• frying pan
• ziploc bags
• microwave
• slotted spoon

Directions

1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat.
2. Add garlic, and cook for 2 minutes.
3. Add cremini and shiitake mushrooms and chicken; cook for 8 minutes, stirring occasionally.
4. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts.
5. Remove from heat, and stir in onions, oyster sauce, and soy sauce. Cool completely.
6. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
7. 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.