Sesame Chicken in Living Lettuce Cups
2 green onions
1 large carrot
1 8-ounce can of water chestnuts
1 pound organic chicken tenders or breast meat
Olive oil spray
1 tablespoon low sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons raw organic honey
1/2 teaspoon grated fresh ginger
1 teaspoon toasted sesame seed oil
8 butter lettuce leaves, rinsed and patted dry
Garnish: Sesame seeds
Rinse, trim, and slice the green onions. Rinse the carrot, trim, and peel, then shred using a box grater or food processor. Drain the water chestnuts and chop. Mince the chicken.
Coat a skillet with cooking spray. Add the chicken, season with salt and pepper and stir fry for several minutes. Add the green onions, carrot, and water chestnuts. Continue to stir fry until the chicken is cooked through.
Combine the soy sauce, rice vinegar, honey, ginger, and sesame seed oil. Pour into the skillet, stirring to combine.
Remove from the heat and allow to cool for 5 minutes. Divide the chicken mixture evenly among the lettuce leaves. Garnish with sesame seeds before serving.