Chicken Lettice Wraps With Jicama

• 1 pound Ground Chicken
• 2 cups Peeled & Diced Jicama
• 1/2 cup Chopped Scallion
• 8 ounces Chopped Fresh Mushrooms
• 2 Seeded & Finely Chopped Jalepeno Pepppers
• 2 tablespoons Freshly Minced Garlic
• 3 tablespoons Soy Sauce
• 2 tablespoons Vegetable Oil
• 1 tablespoon Sugar
• 1 Head Bibb Lettuce

1. Begin by prepping all of your vegetables and measuring out the liquids.
2. Place a large skillet over high heat and add the 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil to the pan. Heat until the pan is sizzling hot.
3. Once at temperature, add the mushrooms and cook for 2-3 minutes, or until slightly shrunken and browned, stirring occasionally.
4. Next, add the ground chicken, and using a spatula, break the meat apart. Add a pinch of salt to start seasoning the meat. Cook 1 min, then add the soy sauce and a couple of grinds of fresh black pepper. Continue to mix every so often, to avoid burning. Cook thoroughly - The chicken will turn from pink to white, when cooked.
5. Add the rice wine vinegar, jalapeno peppers (1 pepper for mild, 2 peppers for spicy), scallions, garlic and sugar to the chicken. Stir gently. Allow the liquid to cook and reduce by half.
6. Once reduced, add the diced jicama and cook until slightly softened.
7. While the jicama cooks, quickly rinse and dry your Bibb lettuce leaves. Arrange on a platter.
8. Once the chicken mixture is finished, adjust the salt & pepper to taste. Serve alongside the lettuce leaves and garnish with scallions & jalapeno slices.

chicken, jicama, scallion, fresh mushrooms, jalepeno pepppers, garlic, soy sauce, vegetable oil, sugar, bibb lettuce

Taken from food52.com/recipes/40140-chicken-lettice-wraps-with-jicama (may not work)