A nice change from other rice or noodle based Asian dishes, serve as a light dinner or appetizer. I use the food processor to grind the chicken breasts and finely mince the mushrooms and onion.

The Sauce:

3 tablespoons fresh orange juice

3 tablespoons cornstarch

1 cup light soy sauce or tamari sauce

2 tablespoons sake or white wine

1/4 cup hoisin sauce

2 tablespoons sesame oil

2 tablespoons finely grated fresh ginger

• Combine the above in a jar and shake to combine.

3 pounds ground chicken breasts

8 ounces white mushrooms, minced

1/2 cup onions, minced

2 tablespoons vegetable oil

2 small cans of water chestnuts
(finely chopped)

1/2 cup cilantro leaves

1 head hydroponic Bibb lettuce
(comes in a plastic clam shell box)

• Heat a large sauce pan, then add the vegetable oil.
• Add the mushrooms and the onion and brown lightly, 4 to 5 minutes.
• Add the chicken and stir to break up the meat.
• When the chicken is almost fully cooked, add the jar of sauce and bring to a boil.
• Reduce the heat and continue cooking until the sauce has thickened 5 to 6 minutes.
• Remove from the heat and add the water chestnuts.
• Separate the leaves of the lettuce and place on a platter.
• Fill each leaf with the chicken mixture and top with cilantro.