This delicious recipe has quickly become a staple at our house. Next time you’re craving Chinese food, opt for this instead, you can thank me later.
Ingredients:
2 chicken breasts (thawed)
2 tablespoons minced garlic
1 cup chopped carrots
1 cup chopped zucchini
1 can of sliced water chestnuts, chopped
Olive oil for cooking
3 tablespoons gluten-free soy sauce
Drizzle of sesame seed oil
2 tablespoons oyster sauce
Salt and pepper to taste
Sriracha to taste
1 head of butter lettuce
Slice chicken into 1/4 inch strips and then chop into tiny pieces. In a medium saute pan, on a medium heat, saute garlic and chicken with a bit of olive oil. Cook for about 5 minutes, and add the carrots. Continue to stir on medium heat, after a few minutes and the carrots have gained some color, add the zucchini and water chestnuts. Cook for about 5 more minutes. Now add the soy sauce, sesame seed oil and oyster sauce. Continue to stir over heat for another minute or so. Add salt and pepper to test. Let cool for a few minutes; and spoon into individual lettuce leaves.
Serves 4
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