6 green onions, sliced (green and white parts separated)
3 cloves garlic, minced
1 Tbsp ginger, minced or 1 Tbsp ginger paste
8 oz mushrooms, chopped
½ cup canned water chestnuts, drained and chopped
1 small red bell pepper, chopped
2 heads butter lettuce, leaves removed and washed
Instructions
Prepare the sauce by whisking together ingredients in a small bowl; set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook until browned, breaking up meat to a crumble as it cooks; transfer cooked meat to a plate and return skillet to heat.
Add remaining tablespoon of olive oil to skillet. Once hot, add the white portion of the green onions, garlic, and ginger; cook for 1 minutes, until fragrant. Add the mushrooms and cook until they soften, about 3-4 minutes. Return the chicken to the pan and stir in the water chestnuts, bell pepper, and the sauce. Cook until the liquid is thickened slightly, about 3-4 minutes.
Stir in the green portion of the onions. Transfer the mixture to a serving bowl and serve with the lettuce leaves for wrapping.