INGREDIENTS
1/4 cup
sugar
1/2 cup
warm water
2 tbsp
gluten free tamari ((or regular soy sauce if you’re not concerned about gluten))
2 tbsp
unseasoned rice wine vinegar
2 tbsp
ketchup
1 tbsp
lemon juice
1/8 tsp
sesame oil
1 tsp
hot water
1 tbsp
Dijon mustard
2 cloves
garlic (minced)
2 tbsp
soy sauce
2 tbsp
brown sugar
1/2 tsp
rice wine vinegar
2 tbsp
extra virgin olive oil
2 tbsp
sesame oil
2
whole boneless skinless chicken breasts (cubed to 1/2″)
1 8 ounce can
sliced water chestnuts (minced to the size of corn kernels)
1/2 cup
mushrooms (minced to the size of corn kernels)
1/2
onion (chopped fine)
3 cloves
garlic (minced fine)
6
large leaves of iceberg lettuce (or Napa cabbage)
Chopped green onions (for garnish)