Tantalizing Chicken Lettuce Wraps

• 3 tablespoons canola oil
• 1 small onion, diced
• 1 cup sliced fresh mushrooms
• 3 cloves garlic, or to taste, minced
• 2 teaspoons minced fresh ginger
• 1 pound ground chicken
• 5 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 (8 ounce) can baby corn, drained and chopped
• 1 (4 ounce) can sliced water chestnuts, drained and finely chopped
• 1 cup chopped sugar snap peas
• 1 teaspoon sesame oil
• 2 heads Boston lettuce, leaves separated

1. Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes.
2. Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture.
3. Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.

canola oil, onion, mushrooms, garlic, fresh ginger, chicken, soy sauce, rice vinegar, baby corn, water chestnuts, sugar snap peas, sesame oil, boston lettuce

Taken from www.allrecipes.com/recipe/244758/tantalizing-chicken-lettuce-wraps/ (may not work)