AuthorE. Gluten
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Yields1 Serving
 4 tbsp Soy Sauce
 4 tbsp Brown Sugar
 ½ tsp Rice Vinegar
 3 tbsp Canola Oil
 4 Chicken Breasts, boneless skinless
 1 cup Water Chestnuts (Optional)
 1 ½ cups Mushrooms, diced
 12 Celery Stalks, minced
 6 tbsp Sweet Onion, diced
 2 tsp Garlic, minced
 510 Iceberg Lettuce Leaves
Sauce
 ¼ cup Sugar
 ½ cup Water
 2 tbsp Soy Sauce
 ¾ cup White Vinegar
 2 tbsp Ketchup
 1 tbsp Lemon Juice
 1 tsp Hot Sauce*I use Sriracha sauce, which I buy from Gifts of Nature (online).
1

Mix soy sauce, brown sugar, and rice vinegar together in a small bowl and set aside.

2

In a large skillet or wok, heat the oil over medium high heat.
Saute chicken breasts 4-5 minutes per side or until no longer pink in the middle.
Remove pan from heat and allow the chicken to cool.

3

As the chicken cools, mince water chestnuts to the size of small peas.
When cooled, minced chicken to the same size.

4

Add another tablespoon of oil to the pan, if needed.
Return pan to medium-high heat and stir-fry the chicken, chestnuts, mushrooms, celery, onion, and garlic, adding the soy sauce mixture after about 1 minute.

5

In a small saucepan, mix together all the sauce ingredients.
Heat the sauce over medium high heat just until it boils. Turn off the heat.
Add 1/2 the sauce to the chicken mixture.** Simmer for 10 minutes.

6

Serve the chicken mixture wrapped in lettuce leaves with the remaining sauce on the side.

Ingredients

 4 tbsp Soy Sauce
 4 tbsp Brown Sugar
 ½ tsp Rice Vinegar
 3 tbsp Canola Oil
 4 Chicken Breasts, boneless skinless
 1 cup Water Chestnuts (Optional)
 1 ½ cups Mushrooms, diced
 12 Celery Stalks, minced
 6 tbsp Sweet Onion, diced
 2 tsp Garlic, minced
 510 Iceberg Lettuce Leaves
Sauce
 ¼ cup Sugar
 ½ cup Water
 2 tbsp Soy Sauce
 ¾ cup White Vinegar
 2 tbsp Ketchup
 1 tbsp Lemon Juice
 1 tsp Hot Sauce*I use Sriracha sauce, which I buy from Gifts of Nature (online).

Directions

1

Mix soy sauce, brown sugar, and rice vinegar together in a small bowl and set aside.

2

In a large skillet or wok, heat the oil over medium high heat.
Saute chicken breasts 4-5 minutes per side or until no longer pink in the middle.
Remove pan from heat and allow the chicken to cool.

3

As the chicken cools, mince water chestnuts to the size of small peas.
When cooled, minced chicken to the same size.

4

Add another tablespoon of oil to the pan, if needed.
Return pan to medium-high heat and stir-fry the chicken, chestnuts, mushrooms, celery, onion, and garlic, adding the soy sauce mixture after about 1 minute.

5

In a small saucepan, mix together all the sauce ingredients.
Heat the sauce over medium high heat just until it boils. Turn off the heat.
Add 1/2 the sauce to the chicken mixture.** Simmer for 10 minutes.

6

Serve the chicken mixture wrapped in lettuce leaves with the remaining sauce on the side.

Gluten Free Lettuce Wraps