Teriyaki Chicken Lettuce Cups {Gluten Free!}

You will need: 

4 boneless chicken thighs, diced into bite sized pieces.

5 mushrooms, chopped.

3 cloves of garlic, chopped.

1/2 a large onion, chopped.

1 large sweet potato, diced into one inch pieces.

8 large, firm lettuce leaves.

3/4 cup of teriyaki sauce. 

1-2 T. of cornstarch. (you'll probably only need 1 Tablespoon, but just make sure you have extra, in case you do end up needing it).

To make:

Saute sweet potato until almost done, add garlic and onion, and cook until everything is tender.

Set aside.

Saute chicken until well done. There should be lots of juices from the chicken. 

Whisk teriyaki sauce with 1-2 Tbs of cornstarch, and then whisk into chicken, and juices.

Let thicken.

Add sweet potato mixture, and salt and pepper. 

Let cool for about 15 minutes.

Spoon into lettuce leaves, and serve immediately.

Serves 4.