Despite the long ingredient list, you can throw this together in about 30-45 minutes. If you’re really pressed for time (or cash) leave out the pouring sauce. It doesn’t need it unless you’re going for that full-on restaurant taste.
Prep Time 45minutes
Cook Time 1hour
Total Time 1hour45minutes
Author Stephanie Stiavetti
2tablespoonsgluten free tamari(or regular soy sauce if you’re not concerned about gluten)
2tablespoonsunseasoned rice wine vinegar
1/2teaspoonrice wine vinegar
2tablespoonsextra virgin olive oil
2wholeboneless skinless chicken breastscubed to 1/2″
One8-ounce cansliced water chestnutsminced to the size of corn kernels
1/2cupmushroomsminced to the size of corn kernels
6largeleaves of iceberg lettuce or Napa cabbage
Chopped green onions for garnish
In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
Serve stir-fry with iceberg lettuce or Napa cabbage leaf wraps and top with pouring sauce. Sprinkle with green onions.
Variation: you can do the same thing with ground beef, if you like.