Asian Chicken Lettuce Wraps Recipe

I, obviously, got the idea to make Asian Chicken Lettuce Wraps from P.F. Changs.  There is nothing like them, and I don't think anyone could completely duplicate their deliciousness, but for a clean eating, less fat/calorie/sodium option, mine turned out pretty darn delicious!! 

Ingredients -

1 pound lean ground chicken (or you can ground boneless, skinnless chicken breast in your food processor)
3 tbsp liquid aminos (or soy sauce, for clean eating stick with the liquid aminos)
2 tsp sesame oil
1 tbsp rice wine vinegar
1 tsp fresh grated ginger
1/2 cup of bean sprouts (if you use canned, make sure you rinse them)
1 - 8oz can of water chestnuts (rinsed)
1 to 2 cloves of garlic, minced
2 tsbp scallions
unsalted sunflower seeds
Head of iceberg lettuce (or lettuce of your choice)

Directions -

Combine liquid aminos (or soy sauce) with 1 tsp of sesame oil, rice vinegar, ginger and some salt and pepper.
In a larger mixing bowl, combine the ground chicken with the water chestnuts and pour the previous ingredients over the chicken and marinate for 15 minutes.
After 15 minutes, heat a large skillet and add the remaining 1 tsp of sesame oil and the garlic.  Cook the garlic for just about 10-20 seconds and then add the chicken mixture.  Stir fry until browned, breaking up the chicken into bits (about 5 minutes).  Add bean sprouts and cook about 3 minutes longer.
Fill lettuce wraps with the chicken and top with scallions and sunflower seeds.

This would be delicious served with some asian veggies, or even roasted broccoli or cauliflower.