Chicken Lettuce cups/wraps

We really liked these and had them with gyoza (next post) to make a meal. We have plenty of leftovers, so we'll be having this again this week.

2 tsp canola oil

1/2 chopped vidalia onion

1.5 cloves garlic, minced

1.5 tsp ginger root, minced

1/2 cup water chestnuts, drained and chopped*

1 cup diced cooked chicken

2 Tbsp low sodium chicken broth

1 Tbsp soy sauce

2 Tbsp rice wine vinegar

1 pinch black ground pepper

2 cups cooked rice

2 scallions, thinly sliced

lettuce leaves (we used Iceberg-you definitely want the heartiness and the crunch)

*I bought a can of diced water chestnuts and Michael and I agreed that they should be quartered beyond how they are diced. They need to be small. I think that you could use 1/2 cup, which is what the original recipe called for, but I didn't know what else to do with them, so I just used the whole can, which was slightly less than a cup.
Heat oil in large saute pan over medium low heat. Add onion and saute for 3 minutes. Reduce heat to low. Add garlic and ginger and saute for 1 minute. Add water chestnuts and saute for 1 more minute. Add chicken, broth, soy sauce, vinegar and pepper. Stir well. Add rice and cook for 3 minutes. Remove from heat and stir in scallions.

Serve by scooping into lettuce leaves.

The top picture shows what it looks like when you eat it. The bottom picture shows what the mixture looks like that you scoop onto the lettuce.