Lettuce Chicken Wraps w/Rice

This is one I actually created myself, based on a) loving them personally, b) wanting to make them & c] incorporating several different recipes for them.

Ingredients:

1 lb boneless, skinless chicken thighs, diced
Asian sweet chili sauce, enough to marinade chicken in [found in Asian grocery stores or better grocery stores w/a nice Asian selection.]
Green leaf lettuce leaves
1 onion, thinly sliced
mushrooms, thinly sliced. You want about 3 oz for 1 lb of meat. Shitake mushrooms you'd use about 3 medium. I used button mushrooms, which you'd need more of.
2 cloves garlic, minced
1 tsp ginger [fresh & minced would be ideal, but I used powdered at work]
soy sauce,optional for dipping
sesame oil, for frying

Marinate chicken overnight in Asian chili sauce.

Heat sesame oil in wok, or nonstick skillet.  Add onions and stir until they start to become translucent.  This shouldn't take long at all.  Add chicken, garlic and ginger and cook, stirring often, until chicken begins to brown and is cooked through, about 5 minutes, depending on the size of your pieces.  Add mushrooms, and continue to stir frequently. If mixture becomes too dry or is sticking, add soy sauce or some additional chili sauce, to keep moist & according to your taste preference. 

Spoon chicken mixture into lettuce leaves.  Roll leaves around filling & eat.  You may dip into the chili sauce you haven't used in the marinade or soy sauce as well.

Serve with rice.  [Rice can be put in the lettuce leaf as part of your mixture instead of serving it on the side.]

Tip: With the amount of chicken I have to cook [I did a full case tonight at dinner], I baked the chicken & then diced it.  I find it to be easier & less messy that way with the quantity I'm working with.  If you choose to bake at home, once the chicken is done baking, let cool slightly before you dice & then add to the stir fry once you've got the vegetables almost finished.  This will bring it back up to temp for you.

After dicing, I put the chicken in pans, covered it & put on low in the oven to keep warm. This freed me to focus on the vegetable part.  I stir fried the onions, mushrooms, ginger & garlic on the grill, until they were thoroughly cooked.  Think soft but not mushy.  I served them separately so the girls could put in the amount of each that they wanted. Or if they didn't want mushrooms for example, they weren't stuck picking them out of the chicken.  The rice was also in its own pan & it was about 50/50 on the girls who put the rice in the wrap & the girls who put it on the side.