1You want to make sure you have everything ready- all diced and chopped BEFORE you start cooking.
2Trim all fat from chicken and dice into bite sized pieces. I used thighs, but you could use breast meat.
3Crush the garlic and smash and chop the ginger.
4Chop the veggies into bite sized pieces. I grated my carrots, but you could slice them if desired.
5Heat a large skillet or wok. If you are working with a large skillet, you may need to do this in batches so you don't crowd the pan. I heat the wok on high, get it screaming hot, then turn it down to medium high and add the oil.
6Quickly add the garlic, ginger and meat. Move the mixture around quickly so it gets cooked through. Once the meat is cooked, remove the mixture from the wok and set aside in a bowl.
7Turn up the heat, then reduce it to medium-high and add more oil. Add the veggies. Stir fry for several minutes. Then add rice vinegar, soy sauce and sesame oil. I have no idea how much I used, I just threw some in. I would start with 2 teaspoons of each. Stir well, then reduce heat to medium and cover. Let cook for about 15 minutes.
8Remove lid add meat, sesame seeds and stir. Check for seasoning and desired doneness. You may want to add more sesame oil, rice vinegar or soy sauce. I put the lid back on and let mine go for another 10 minutes or so.
9When veggies are cooked to your desire, remove mixture to a strainer. If you don't strain off the 'juice' you will not be able to make the wraps.
10Take a large lettuce leaf, add a 1/2 cup or so of the mixture and wrap.
11I think this would make a great filling for eggrolls also.