Minced Chicken and Pine Nuts in Lettuce

FIRST
Ingredients for finishing sauce:

1/4 cup sugar
1/2 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil

To make the finishing sauce: In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and let chill in the fridge until you’re ready to eat.

Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the finishing sauce, 1/2 a teaspoon at time to taste.

SECOND
Ingredients for stir-fry sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

To make the stir-fry sauce: Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.

THIRD
Ingredients for chicken stir-fry:

2 tablespoons extra virgin olive oil
2 tablespoons sesame oil

1 – 8oz can sliced water chestnuts, minced
1/2 cup mushrooms, minced
1/2 onion, chopped fine
3 cloves garlic, minced fine
4 boneless skinless thighs cubed to 1/2″ — corn-kernel-sized
8 large leaves of butter lettuce (my fave) or iceberg lettuce or even Napa cabbage.

To make the chicken stir-fry:

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.

Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
Serve stir-fry with butter lettuce or iceberg lettuce cups. Drizzle with finishing sauce.

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