Ingredients

• 1 head of butter lettuce or 1/2 head of iceberg lettuce
• 1 chicken breast
• 1 tsp. canola oil
• salt and pepper
• 1/2 yellow onion--diced
• 2 carrots--diced
• 2 stalks celery--diced
• 1/2 cup mushrooms--diced
• a handful of cashews--roughly chopped
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• a squirt of siracha, depending on how hot you like it
• 2 garlic cloves--minced
• 1 tsp. fresh grated ginger
• 1 Tbsp. peanut butter
• a splash of rice wine vinegar
• 1/2 lime--juiced

Instructions

1. Heat the canola oil in a wok or large skillet over medium-high heat.
2. Season both sides of the chicken breast with salt and pepper and sear it on both sides in the wok. Once the chicken is seared on both sides but not fully cooked, "grind" it up. I use a fancy meat tenderizer/breaker-upper that I got from The Pampered Chef, but you could just use a regular meat tenderizer or a knife. I really like the texture of tiny chicken bites in my lettuce wraps. You could also just use ground chicken, turkey, or beef.
3. Add the veggies and some salt and pepper to the ground chicken and saute until the veggies are soft.
4. Mix the rest of the ingredients for the sauce in a separate container. When the veggies are soft, add the sauce and cook until it comes to a bubble. Throw in the chopped cashews.
5. Serve inside washed lettuce leaves. Adding rice makes it a complete meal.
NOTE: This recipe only feeds 2-3 hungry people. Use it as an appetizer or double it if you have a larger family.