Looking for an Asian inspired flare in the kitchen? Chinese food is difficult to find gluten free in restaurants, so instead I prefer to make it at home. This recipe is low calorie, easy to make, and full of flavor! The beautiful plating in fresh lettuce leaves makes this recipe look intricate, but is really simple to make.

Ingredients:

1/4 cup gluten free soy sauce

1 Tbsp cornstarch

3 Tbsp rice vinegar

1 tsp toasted sesame oil

2 Tbsp honey

1 Tbsp minced fresh ginger

2 fresh scallions chopped

2 Tbsp canola oil

1/2 white onion, diced

3 garlic cloves, minced or pressed

1/2 8 oz can of water chestnuts

1 head butter or romaine lettuce

1 pound chicken breast (can substitute for ground chicken or another protein)

1 cup cooked white rice

Directions

1. In a small mixing bowl, combine half the soy sauce and cornstarch. Whisk well until fully blended. Add the rest of the soy sauce, rice vinegar, seasame oil, honey, ginger, and scallions.
2. Dice the chicken breast. Season to taste with salt and pepper. (We also add garlic powder here for that delicious garlic flavor.) Place a large skillet pan on the stove on medium heat. Cook the chicken until no longer pink in the center. Remove chicken from heat.
3. In the same skillet pan as the chicken, add a little more oil, about 1 Tbsp. Add the onion until golden. Then add the minced garlic cloves and cook until the pieces start to turn tan in color.
4. Add the chicken and soy sauce mixture to skillet pan and cook until sauce thickens. Usually takes about 2 minutes, but leave on heat until desired thickness.
5. Remove mixture from heat and add chopped water chestnuts.
6. Separate and wash the lettuce leaves. Add small amount of rice to the lettuce leaves. Top with a large serving of the chicken mixture. Grab a napkin for the inevitable mess of finger food and enjoy!