Leftover Makeover

This week's "Wednesday" post is coming a bit early because I just made this dish and actually have measurements to share before I forget them :) Plus I skipped last week. In a post-holiday pout about the poundage that crept in with all the cookies and party food, I decided to cut carbs out this week to get over some of the cravings. In general, I am a firm believer in eating nothing "white" ie refined but over the last few months my diet has not reflected that belief :(
BUT more on that later- for now, I share my way to use up some of the leftovers from the previous two night's worth of meals. I had some cajun seared boneless skinless chicken thighs and some baby bella mushrooms (I rinsed off the red wine reduction that they were cooked in before popping them in the fridge with the leftover chicken- i had served them over sirloin steak last night) that were calling me to use them in a pf chang style lettuce wrap. It ended up great with some glazed carrots. Though it fed two adults and my son, I honestly could have eaten the entire serving so you might want to add some brown rice to stretch it. The mixture would also be good over shredded bok choy and daikon as well if you make it a little saucier!
4 Chicken thighs (boneless skinless &cooked)- 2 breasts could be substituted
4-6 Mushrooms
1/2 small can of water chestnuts
3 small green onions
Chop uniformly and add to skillet coated w/ olive oil (sesame oil would be good too) and cook for a few minutes. Add 1 clove minced garlic and cook one more minute. To the mixture add:
2 TB soy sauce
Splash vinegar (any type- I used white but rice wine would probably be the best)
Coarse ground black pepper to taste
Simmer until liquid is well absorbed.
Serve in cups of iceberg lettuce
Crispy and delicious and CHEAP- all I bought specifically for this meal was the 98 cent can of water chestnuts and I will use the other half in a spinach dip to keep in the fridge for the rest of the week!