Ingredients
- 1 cup soy sauce
- 4 tablespoons rice wine vinegar
- 4 tablespoons fresh squeezed orange juice
- 3 tablespoons agave nectar
- 4 tablespoons water
- 3 tablespoons cornstarch
- 1 teaspoon garlic chili paste
- 3 tablespoons peanut oil
- 1 teaspoon sesame oil
- 2 stalks celery, finely diced
- 15 cremini mushrooms, finely diced
- 2 medium carrots, finely diced
- 4 green onions, finely sliced
- 1 teaspoon minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 1/5 pounds ground chicken breast
- 1/2 teaspoon each, salt and pepper
- 1 small can of water chestnuts, chopped
- cilantro and slivered almonds for garnish (optional)
- 2 heads butter leaf lettuce
Instructions
- To make sauce, combine soy sauce, rice wine vinegar, orange juice, agave, water, corn starch and chili paste in a jar with a tight fitting lid. Shake vigorously to combine ingredients; set aside.
- Wash lettuce leaves and set aside on a paper towel to drain and dry.
- Heat a large nonstick skillet over medium-high heat and add peanut and sesame oils. Saute the mushrooms, carrots, celery, green onions, garlic and ginger until soft about 5 minutes. Add the chicken and, stirring constantly, break up the meat. When the chicken is almost cooked, add the salt, pepper and sauce you’ve set aside. Bring to a boil, reduce heat and let simmer for 5-6 minutes. Take off heat and stir in water chestnuts just before serving.
- Spoon mixture into prepared lettuce cups and top with a few cilantro sprigs and a few slivered almonds and serve.