Asian Chicken Lettuce Wraps
1/4 cup (64 g) gluten free soy sauce or tamari
1 tablespoon (9 g) cornstarch (or try arrowroot)
2 tablespoons rice vinegar
1 tablespoon rice wine (can replace with more rice vinegar)
1 teaspoon toasted sesame oil
2 tablespoons (42 g) honey
1 tablespoon minced fresh ginger (or 1 1/2 teaspoons ground)
2 fresh scallions, chopped (white and green parts)
2 tablespoons (28 g) neutral cooking oil (like grapeseed or canola)
1 pound ground chicken, pork or turkey
1 small yellow onion, peeled and diced
3 cloves garlic, peeled and minced
4 ounces water chestnuts (1/2 an 8 ounce can), drained and diced
1 head Boston lettuce
In a small mixing bowl, place about half of the soy sauce and the cornstarch, and whisk until smooth. Add the remaining soy sauce, rice vinegar, rice wine, sesame oil, honey and ginger, and whisk until well-combined. Add about three-quarters of the scallions, and mix to combine.
In a medium, heavy-bottom skillet or wok, heat 1 tablespoon of the cooking oil over medium-high heat until rippling. Add the ground meat, and cook, stirring to break it up into small pieces, until no longer pink (about 5 minutes). Remove the chicken from the skillet and set it aside. Add the remaining tablespoon oil, add the diced onion and cook for 4 minutes, stirring occasionally. Add the minced garlic and cook, stirring frequently, until the onion is translucent and the garlic is fragrant (about 2 minutes more). Return the cooked meat to the skillet, add the soy sauce mixture, and mix to combine. Cook until the sauce begins to thicken (1 to 2 minutes). Remove from the heat, and add the diced water chestnuts.
Separate the leaves of Boston lettuce from the heat and spoon the chicken mixture into each as a cup. Sprinkle with the remaining chopped scallions and serve.