Chicken or Tofu Lettuce Wraps
- 3 tbsp soy sauce
- 3 tbsp Xagave
- 1 tbsp Expeller Pressed Canola Oil
- 1 tbsp sesame oil
- 1 1/2 lbs boneless, skinless chicken breast, chopped (or 1 lb chopped tofu)
- 1 tsp salt
- 1tsp pepper
- 2 tsp minced garlic
- 2 tsp minced ginger
- 1 bunch scallions, trimmed and chopped
- 1 8 oz can water chestnuts, drained and chopped
- 1/4 cup roasted unsalted cashews, chopped
- 1/2 bunch cilantro, chopped
- 1 small head bibb or iceberg lettuce, leaves separated
Whist together soy sauce, Xagave, and ginger in a small bowl. Heat oil in skillet or wok. Add chicken or tofu and season with salt, pepper, and garlic. Stir fry until meat is done (about 4 to 5 minutes for chicken and about 20 minutes for tofu or until golden brown). Add 1/2 of the soy sauce and Xagave mix, scallions, water chestnuts and cashews. Stir fry until cooked through (3 to 5 minutes). Remove from heat and toss with chopped cilantro. Place two lettuce leaves each on a plate and spoon stir fry mixture onto lettuce leaves. Drizzle remaining soy sauce mixture over the lettuce leaves. Drizzle remaining soy sauce mixture over the lettuce wraps and serve.
Spicy Dipping Sauce
- 2 tbsp Xagave
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tbsp Xagave Ketchup
- 1 tbsp fresh minced ginger
- 2 tsp dry mustard powder
- 2 tbsp water
- juice from 1/2 lime
- dash of sesame oil
- 1 tsp garlic and red chili paste
Whisk together and drizzle on wraps.
