¼ cup rice wine vinegar

¼ cup oyster sauce

1 ½ Tbs. soy sauce

1 tsp. sriracha sauce

1 tsp. sesame oil

1 tsp. brown sugar

3 tsp. corn starch


2 Tbs. peanut oil

1 cup mushrooms, minced

6 cloves garlic, minced

1 Tbs. fresh ginger root, minced

1 jalapeno, minced

1 lbs. ground chicken

1 tsp. Dish off the Block Ragin' Cajun Seasoning

1 cup red bell pepper, finely chopped

1, 8 oz. can chopped water chestnuts, drained

¾ cup scallions, chopped white and green parts 

1 tsp. tuxedo sesame seeds (black and white)


1 large head butter or Boston lettuce

2 cups bean sprouts


Combine all of the sauce ingredients in a small bowl and whisk until the corn starch dissolves.  Set aside.


Heat the peanut oil in a large deep skillet or wok over medium high heat.  Add the mushrooms, garlic, ginger, and jalapeno to the pan and cook for 3 minutes, stirring frequently, until fragrant and the juice released from the mushrooms has mostly cooked off.  


Add the ground chicken, Cajun seasoning, red bell pepper, and water chestnuts to the pan.  Continue to cook, breaking up the chicken with a spatula for 3-4 minutes until the chicken is cooked through.  Add the sauce and ½ cup of the scallions to the pan, continuing to cook for 2 more minutes, stirring as the sauce thickens.


Serve the hot chicken mixture, garnished with sesame seeds in a serving bowl with lettuce leaves and bean sprouts on the side.  To assemble the lettuce wraps, place about ¼ cup of the chicken mixture on a lettuce leaf, top with bean sprouts and roll together like a taco… devour!!