Chicken Lettuce Wraps

1 tsp vegetable oil

2 cloves garlic, minced

1 tsp fresh ginger, grated

1 tsp gluten free soy sauce

4 tbsp gluten free Worcestershire sauce

3 tbsp brown sugar

1 tbsp rice wine vinegar

1 tsp olive oil

1 tsp salted butter

1 lb. chicken tenderloins, minced

¾ cup yellow onion, diced

½ cup red bell pepper, diced

1/3 cup corn kernels

1/3 cup carrots, diced

½ cup green onion, chopped

1 head of your favorite lettuce

Salt and pepper, to taste

In a small saucepan add the first 7 ingredients over medium heat and bring to a simmer.

Let simmer for 5-7 minutes, turn off heat and set aside.

In a large sauté pan set on medium high heat add olive oil and butter. While butter

is melting sprinkle chicken with salt and pepper then, add to pan once butter has

melted. Cook for 7-10 minutes until lightly golden brown on both sides. Take

chicken out of pan and set aside, until cool enough to handle and then finely dice.

Next, add in onion, bell pepper, corn and carrots and sauté for 5 minutes. You want

veggies to be at the tender crisp point; anything over is over cooked for this kind of

recipe. Finally add chicken and green onions to pan with the sauce and mix to fully incorporate ingredients. Serve alongside your favorite lettuce and enjoy!