Lettuce Wraps

Ingredients:
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 zucchini, diced
mushrooms, diced (optional)
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce
1/4 cup chopped peanuts, optional
For the sauce
3 tablespoons reduced sodium soy sauce
2 tablespoons dry sherry
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
2 teaspoons rice vinegar
2 teaspoons cornstarch
1 teaspoon sesame oil
* I like to double the sauce and leave half for drizzling over lettuce wraps

Directions:
1. In a small bowl, whisk together soy sauce, dry sherry, chili garlic sauce, brown sugar, rice vinegar, cornstarch, sesame oil and 1/4 cup water; set aside.
2. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
3. Stir in garlic and zucchini (and mushrooms)until softened, about 1-2 minutes. Stir in the soy sauce mixture until slightly thickened, about 1 minute. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, garnished with peanuts, if desired.

Source: damndelicious.net (adapted from Iowa Girl Eats)