Ingredients
Recipe for dipping and pouring sauce:
4 tablespoons sugar or agave nectar
1/2 cup hot water
3 tablespoons soy sauce or gluten free tamari
2 tablespoons unseasoned rice wine vinegar
2 tablespoons ketchup or canned tomato sauce
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon dark sesame oil
Recipe for stir-fry sauce:
2 tablespoons soy sauce or gluten free tamari
2 tablespoons brown sugar (not packed tightly)
1/2 teaspoon rice wine vinegar
Recipe for stir-fried chicken:
1 teaspoon hot water
1 tablespoon nice dijon mustard (use the good stuff, it will make a difference)
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons dark sesame oil
2 boneless, skinless chicken breasts, cut into half-inch cubes”
1 – 8oz can sliced water chestnuts, drained and minced
1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
1/2 yellow onion, minced
3 garlic cloves, minced
6 large leaves of iceberg lettuce
Preparation
