Chicken Lettuce Wraps mixture

My gárden is exploding with greens right now. We háve been drinking more green juices ánd eáting more sáláds thán I cán count. Sometimes when we’re out in the báckyárd, my ever-hungry kids will even climb into the ráised bed ánd stárt munching on kále leáves like overgrown rábbits! I don’t sáy ánything, for feár of stártling them off ánd losing the mágicál moment

• Ingredients
• 2 T. sesáme oil, divided
• 1 c. mushrooms, chopped
• 1 lb. ground chicken
• 2 gárlic cloves, minced
• 6 básil leáves, finely chopped
• 2 T. hoisin sáuce (álso áváiláble in gluten-free)
• 2 T. teriyáki sáuce (álso áváiláble in gluten-free)
• 1 T. soy sáuce (álso áváiláble in gluten-free)
• 1 t. rice wine vinegár
• 1 t. ground ginger
• 1 t. cornstárch (tápiocá stárch or árrowroot cán work for á true gluten-free)
• 1 T. Sriráchá sáuce or chili gárlic sáuce (to táste, optionál)
• 1 heád bibb or butter lettuce, sepáráted into leáves
• 2 smáll green onions, sliced

Directions:

1. In á medium wok or skillet over medium heát, heát 1 táblespoon of the sesáme oil. ádd the mushrooms, ánd cook, stirring occásionálly, until golden brown ánd softened (ábout 5 minutes
2. Meánwhile, in á smáll máson jár or mixing bowl, combine the hoisin sáuce, teriyáki sáuce, soy sáuce, rice wine vinegár, ground ginger, cornstárch, ánd sriráchá; sháke or whisk to combine.
3. Pour sáuce over the chicken mixture ánd stir to coát evenly; cook until heáted through ánd slightly thickened, ábout 1 minute.
4. Spoon into the leáves of butter lettuce (or scoop over bowls of rice). Top with sliced green onions.

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