Ingredients:
For the Sauce:
2 Tbsp reduced sodium soy sauce
1 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp Chinese mustard
1 tsp honey
Freshly ground black pepper
For the Chicken:
1 Tbsp avocado oil
1 pound chicken breast, shredded or chopped small
Freshly ground black pepper
1 small onion, diced
1 Tbsp minced garlic
1 Tbsp sesame seeds
2 tsp minced ginger
1 c shelled edamame
1 can (8 oz) water chestnuts, drained and chopped
½ c shredded carrots
For Assembly:
1 head Butter lettuce, separated
Cooked brown rice
Reduced sodium soy sauce
Instructions:
Make the sauce:
- In a small bowl, stir together all sauce ingredients and set aside.
Make the Chicken:
- Heat large skillet over high heat and pour in oil. When oil begins to shimmer, add chicken.
- Sprinkle in pepper and allow chicken to cook undisturbed for 5 min, to brown.
- Turn and break into smaller pieces.
- Add onion to brown.
- Reduce heat to medium and push meat to one side and add garlic, sesame seeds, and ginger to the other side. Cook until sesame seeds turn golden, about 20 sec.
- Add edamame, water chestnuts, and carrots and stir-fry for 4 more min, until vegetables become tender.
To assemble:
- Serve hot, over cool lettuce cups with sauces spooned over top and rice served on the side.