Heat the oil in a large skillet over medium heat; add the onion, garlic and ginger; saute 4 to 5 minutes, or until onion is soft.
Add the shiitake mushrooms and saute 10 minutes, or until soft.
Add the carrots, soy sauce, lime juice and chili paste; saute 4 to 5 minutes, or until carrots are soft.
Stir in the water chestnuts and scallions. Cook for 1 minute. Season with salt to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
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I find the easiest way to mince the onions, shitake mushrooms and carrots is to use a food processor, like our favorite from Cuisinart. However, you need to be careful not to over-process or your vegetables will turn to mush!
Also, for best results you will want to process each vegetable individually (onions, mushrooms and carrots have different textures and therefore do not mince uniformly if processed all together.)