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Ingredients
| Nonstick cooking spray | ||
| 2 | pounds | uncooked organic ground chicken breast |
| 3 | green onions | |
| 1 | 8 ounce canwater chestnuts drained and chopped | |
| 1 | cup | shredded carrots (2 medium) |
| 1 | cup | frozen sweet soybeans (edamame) |
| 4 | teaspoons | reduced-sodium soy sauce |
| 1 | tablespoon | Chinese-style hot mustard |
| 2 | teaspoons | reduced-sodium teriyaki sauce |
| 1 | teaspoon | rice vinegar |
| 1⁄2 | teaspoon | ground black pepper |
| 1 | 14 1/2ounce canreduced-sodium chicken broth | |
| 2 | tablespoons | hoisin sauce |
| 12 | leavesbutterhead (Bibb or Boston) lettuce or iceberg lettuce | |
| Asian chili sauce (optional) | ||
| Sesame seeds optional |
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