This quick weeknight meal is sure to be a family favorite. You can even use the left over filling to make lunch for the next day.

Chicken-Veggie Lettuce Wraps

Whisk together water and cornstarch in a small saucepan. Add soy sauce, brown sugar, rice vinegar, 1 clove garlic, and ginger. Cook and stir until thickened and bubbly. Cook for 1 minute more.

Spray a large skillet with nonstick spray. Cook chicken, onion powder, and remaining 2 cloves of garlic over medium heat or until chicken is cooked through. Stir in broccoli, mushrooms, carrots, bell peppers, and soy mixture. Simmer, uncovered, for 8 to 10 minutes or until vegetables are crisp-tender.

Fill lettuce leaves with chicken mixture and serve immediately. 