Chicken Lettuce Wraps

In a cast iron or heavy-bottom pan, add approximately an 1/4 inch of oil and heat to 350 degrees F (180 degrees C). Once hot, gently drop a handful of the Rice Noodles (2 oz) , pulled apart, into the oil. Quickly flip them once they have puffed - it will only take seconds for them to cook.

In a large pan over medium-high heat, add 1 tablespoon of Canola Oil (as needed) . Add the Ground Chicken (1 lb) and sauté until cooked through.

Season with Salt (to taste) and Ground Black Pepper (to taste) . Remove the chicken and set aside to rest. Keep remaining oil in the pan.

To prepare the stir-fry sauce, mix Low-Sodium Soy Sauce (1/4 cup) , Rice Vinegar (2 Tbsp) , Sesame Oil (1 Tbsp) , Brown Sugar (3 Tbsp) , Chinese Hot Mustard (1 Tbsp) and Corn Starch (1 tsp) in a medium bowl.

Reheat the pan you used to cook the chicken, adding more oil if needed. Add the Garlic (1 clove) Scallions (1 bunch) , Water Chestnuts (1 cup) , and Shiitake Mushrooms (8) . Sauté about 3 minutes or until warmed through.

To prepare the dipping sauce, combine Low-Sodium Soy Sauce (1/4 cup) , Rice Vinegar (2 Tbsp) , Sesame Oil (1 1/2 Tbsp) , and Granulated Sugar (1 1/2 Tbsp) in a heavy saucepan and heat over medium-high heat until the sugar dissolves (do not let it boil).

Remove the pan from heat and add Crushed Red Pepper Flakes (1 tsp) . Let cool for 5 to 10 minutes. Once cool, add minced Garlic (1 1/2 cloves) , Worcestershire Sauce (3 Tbsp) , and Fresh Ginger (1 Tbsp) .

Gently pull off the leaves of the Iceberg Lettuce (1 head) and serve with the chicken, crispy rice sticks, dipping sauce, and extra Chinese hot mustard. Enjoy!