Chicken Chili Lettuce Wraps

I can remember the first time I had lettuce wraps. They were crispy, light, and full of flavor and before I knew it, they were gone. Such sweet sorrow! 

So here's a delicious, umami packed recipe of my favorite appetizer (meal) of all time that delivers not only max flavors, portion size as well! Perfect for a group of four - or double the recipe for those tailgating parties. Enjoy!

SONG: Blast Off off the album Rage! courtesy of Lettuce

INGREDIENTS:
1 ½ lb boneless skinless chicken thighs, chopped into a coarse mixture
1 cup Shiitake mushrooms, small dice
1 8oz can water chestnuts, small dice
1 TBSP olive oil
1 tsp sesame oil
1–2 red or green chillies, deseeded and chopped
2 cloves garlic, minced
1 inch square ginger, minced
1 TBSP light brown sugar
1 TBSP fish sauce
Zest of 1 lime
Juice ½ lime
3 green onions, diced
1 ½ TBSP toasted sesame seeds
2-3 heads baby gem lettuce

FOR THE SAUCE:
1 tsp Sambal or chili paste
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP mirin
1 tsp sesame oil

Brown the chicken, mushrooms, and chestnuts in olive oil in a large sauté pan over high heat. Once any liquid has evaporated and the mixture is caramelized, remove from the pan and drain. Wipe the pan clean. On medium high heat, add the sesame oil. Add in a diced chilis, garlic, and ginger. Sauté until aromatic. Add in the brown sugar and caramelize for 1 minute. Add the browned chicken mixture back in along with 1 TBSP of fish sauce. Add in the lime zest and juice. 

Finish by adding in the green onions and sesame seeds. For the sauce, combine the chili paste, soy sauce, rice vinegar, miring, and sesame oil to a small bowl.