2 tablespoons low sodium soy sauce (gluten-free Tamari)
1 tablespoon hoison sauce (homemade recipe below)
2 tablespoons clear rice vinegar
1/4-1/2 tsp. Celtic salt
1/2 teaspoon honey
3 tablespoons grape seed oil ( or Vegetable oil)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup red onion finely chopped
1 cup chopped mushrooms
1/2 cup canned chestnuts, finely chopped
1 pound ground chicken
cilantro and toasted cashews for garnish
1 Iceberg lettuce. 8-10 Leaves separated, rinsed and dried.
-Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
-Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
-Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink.
-Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
-Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.
* If you are vegetarian, instead of chicken use: sliced red pepper, green onions, and diced zucchini
Gluten-free Hoison Sauce
4 tablespoons gluten free soy sauce
2 tablespoons peanut butter
1 tablespoon honey
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops Chinese-style hot sauce
1/8 teaspoon black pepper