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).
1Mix soy sauce, brown sugar, and rice vinegar together in a small bowl and set aside.
2In 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.
3As the chicken cools, mince water chestnuts to the size of small peas.
When cooled, minced chicken to the same size.
4Add 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.
5In 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.
6Serve 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
1Mix soy sauce, brown sugar, and rice vinegar together in a small bowl and set aside.
2In 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.
3As the chicken cools, mince water chestnuts to the size of small peas.
When cooled, minced chicken to the same size.
4Add 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.
5In 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.
6Serve the chicken mixture wrapped in lettuce leaves with the remaining sauce on the side.
Gluten Free Lettuce Wraps
