Ingredients

The following ingredients have 4 Servings
  • 3 chicken breasts ((boneless skinless) - about 6 oz each)
  • 1/2 teaspoon salt
  • 4 teaspoon pepper
  • 1 medium onion (diced)
  • 1 medium zucchini (diced)
  • 1 red pepper (seeded & diced)
  • 2 tablespoon ginger (minced)
  • 3 cloves garlic (grated)
  • 2 inch piece ginger root (grated)
  • 2 teaspoons sesame oil
  • 3 tablespoons gluten free soy sauce
  • 2 tablespoons gluten free hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sriracha (or sambal oelek)
  • 8 ounce can water chestnuts (diced)
  • 8 ounce can bamboo shoots (sliced)
  • 4 scallions (minced)
  • 1 leaves head iceberg lettuce (separated)
  • chopped peanuts (optional garnish)

Instruction

  • Quarter chicken breasts and place in a food processor. Pulse on high until chicken is finely chopped – similar to the consistency of ground chicken.
  • Heat a wok or large, deep pan over medium high and spray with non-stick spray. Add minced chicken to the pan and sprinkle with salt and pepper. Cook, stirring continuously, until chicken is cooked through and starting to brown, 5-6 minutes. Remove cooked chicken from pan and set aside.
  • To the hot pan, add onion, zucchini, red pepper and a small pinch of salt to release juices. Sauté until veggies soften, 3-4 minutes.
  • In a small bowl, whisk together sauce: garlic, ginger, sesame oil, soy, hoisin, rice vinegar and sambal oelek; set aside.
  • Once veggies have softened, add water chestnuts, bamboo shoots, cooked chicken and reserved sauce to the pan. Heat until warmed through.
  • Stir in minced scallions and check for seasoning. Adjust accordingly.
  • Serve mixture in lettuce cups and garnish with chopped peanuts, more scallions and as much sriracha as your heart desires.