Sauce

• 2 garlic cloves, minced
• 1 tbsp ginger root, minced
• 1 tbsp fresh cilantro*, chopped
• 1 tbsp sesame seeds
• 1/4 cup tamari
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tsp fish sauce (I omitted this because I didn't have any)
• 1 tsp toasted sesame oil
• I added: 1 tsp real maple syrup

Stir Fry

• 1 tbsp olive oil for sautéing
• 1 lb organic ground chicken
• 2 celery stalked, finely chopped
• 1 carrot, finely chopped
• 1/2 red pepper, finely chopped
• 1 cup snap peas (I didn't have any so I used frozen sweet peas)
• 1/2 cup onion (I used red onion) finely chopped
• 1 garlic clove, minced
• 1/2 cup shiitake mushrooms (I didn't have any so I used crimini)
• 1 tsp ginger root, minced
• 2 green onions, chopped

Lettuce Cups

• 12 Boston lettuce leaves (I didn't have any so I used Romaine and turned these into "wraps". The original recipe is called "cups")
• 1 cup bean sprouts (I used sunflower sprouts)
• 1/4 cup cashews, toasted and chopped (I just used raw, unsalted) Instructions Sauce: In a small bowl, combine garlic, ginger, cilantro, sesame seeds, tamari, lime juice, vinegar, fish sauce (if using), sesame oil and maple syrup (if using). Set aside. Sti

Instructions

1. Sauce: In a small bowl, combine garlic, ginger, cilantro, sesame seeds, tamari, lime juice, vinegar, fish sauce (if using), sesame oil and maple syrup (if using). Set aside.
2. Stir-fry: In a large skillet, heat olive oil over medium high heat and add chicken and cook until it's no longer pink. Add celery, carrot, red pepper, peas and onion. Stir fry for a few minutes. Stir in garlic, mushrooms and ginger. Add half the sauce to the pan. Cook for 1-2 more minutes then transfer to a large bowl and top with green onions.
3. Lettuce wraps: Fill lettuce leaves with stir fry and top with bean sprouts, cilantro and cashews. Drizzle remaining sauce over top as desired.
4. EnJOY!