Spicy Lettuce Wraps

Leigh Anne Wilkes
This recipe was given to me by my friend and good cook Dawn Nelson

1 red bell pepper
1 green bell pepper
1 can of sliced water chestnuts
1 pound ground chicken or turkey
about 8 medium white mushrooms
1/4 cup slivered almonds (Toasted if you want)
1/4 cup onion or green onion
1 tsp. minced garlic
1 head iceberg lettuce
vegetable oil
1 tsp. cornstarch dissolved in cold water

Sauce Ingredients:

3 Tbsp. red chili sauce
1/4 cup rice vinegar
1/4 cup soy sauce
2 Tbsp. sesame oil
1 tsp. sugar

Combine all sauce ingredients and stir thoroughly. Set aside
Cook chicken over high heat with garlic and sesame oil thoroughly until browned. Remove and set aside.
Dice all vegetables (food chopper works great) and nuts. Cook chopped veggies in a small amount of vegetable of sesame oil. Add back to meat and mix. Pour in sauce and mix thoroughly. When it starts to bubble, add cornstarch solution to thicken.
Cut lettuce vertically in half from step to top and remove core to carefully form lettuce cups.