Serve with 1 cup rice.
2 tbsp low-sodium soy sauce
2 tbsp water
1 tbsp oil
1 lb (450 g) ground chicken
1 small zucchini
2 cups sliced mushrooms
1 cup matchstick carrots
16 lettuce leaves, about 1 head
Toppings (optional): hoisin sauce, hot sauce
- In Prep Bowl, whisk together seasoning, soy sauce, and water.
- In Wok, heat oil over medium-high heat. Add chicken and seasoning mixture, using Ground Meat Separator to break up chunks; stir-fry until browned, about 4 min.
- Meanwhile, dice zucchini and coarsely chop mushrooms. Add zucchini, mushrooms, and carrots to wok. Stir-fry 4 min, or until chicken has cooked through and veggies have softened.
- To assemble, make eight stacks of two lettuce leaves. Top each stack with about 1⁄2 cup of chicken and veggie filling. Drizzle with toppings, if desired.