PF Changs started this addiction in my house. But truth be told my younger sister Hanna, was the first to make this at home. Loaded with protien, and a fun dinner to dine on, this is a good middle of the week go to for a little something different. Serve with some white rice, LET'S EAT ASIAN! INGREDIENTS: 2 heads of romaine lettuce leaves whole 1 pound ground chicken breast 1/2 large onion diced 1 bunch scallions snipped w/ scissors 1 green squash diced 1 8oz container of mushrooms diced 1/2 cup shredded carrots 2 tablespoons minced garlic 1 tablespoon reduced-sodium soy sauce 1/4 cup ketchup 2 teaspoons minced fresh ginger 1 tablespoon rice wine vinegar or red wine vinegar 1 teaspoon red pepper flakes 1 can (8 ounce size) sliced water chestnuts, drained, finely chopped 2 teaspoons Asian sesame oil 1/2 cup chopped cashews 1/2 cup chopped peanuts ***nuts can be omitted for allergies, but the do provide extra protien, and a crunchy, roasted flavor to the dish. DIRECTIONS: Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, and rest of veggies with garlic, until all meat is browned and veggies are translucent. Then add soy sauce, ketchup, ginger, & vinegar. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. Stir in sesame oil. Arrange lettuce leaves on platter, serve with white sticky rice. Spoon meat mixture into lettuce leaves and eat like a taco. COOK'S NOTES: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead.