Asian Chicken Lettuce Wraps Recipe

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Mix up the sauce and set it aside; combine the flour 2 tablespoons water to make a slurry and set it aside
1 tablespoon flour, 2 tablespoons water, 3 tablespoons soy sauce, 1 tablespoon fresh grated ginger, 2 cloves of garlic, 2 tablespoons rice wine vinegar, 2 tablespoons water, 1 tablespoon sesame oil
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Chop the vegetables and set them aside
1 small zucchini chopped, 2 carrots, 1 red bell pepper, 2 tablespoons green onions
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Separate the lettuce leaves from the head, rinse, dry and set them aside.
head of Boston Lettuce
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Heat 1 tablespoon olive oil over medium-high heat; once the oil is hot add the ground chicken and cook it for 8 to 10 minutes until it is cooked through.
1 1/2 tablespoons [olive] or avocado oil, 1 pound ground chicken breast
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Add the remaining oil (1/2 tablespoon )to the pan and the chopped vegetables. Stir-fry for a few mintues until they begin to soften.
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Place the cooked chicken back into the pan with the vegetables,stir the sauce and add it to the chicken and vegetables.
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Reduce the heat to low and stir in the slurry until the sauce thickens
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Place several lettuce leaves onto a platter and add a few spoonfuls of chicken filling to each leaf.