1 lb organic chicken breasts, cut in 1” chunks
1 cup soy sauce, divided
½ red onion, finely chopped
2 green onions, thinly sliced
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
1/2 green bell pepper
2 carrots, shredded
1 can water chestnuts, drained & roughly chopped
1/2 head cabbage, shredded
1 clove garlic, finely chopped
1 head romaine lettuce, washed and dried
2 tbsp olive oil
Pinch of s&p
½ c organic sunflower seed butter
1/4 c warm water
1 tbsp honey
2 T fresh lemon juice
1 pinch cayenne pepper
1 tbsp soy sauce
Heat oil in large skillet at medium heat.
Add red onions to oil and sauté for 5 minutes.
Add chicken to mixture and lightly brown chicken on each side.
Add peppers, carrots, green onions, and water chestnuts.
Add ½ c soy sauce to skillet and sauté everything for 5 minutes or until vegetables appear tender and slightly translucent.
Add cabbage, garlic and pinch of salt and pepper and sauté for an additional 2-3 minutes.
In a separate medium-sized mixing bowl, whisk all ingredients.
Spoon stir-fry mixture into one piece of romaine and drizzle with sunflower sauce.
Can add bean sprouts to stir-fry
Can substitute sunflower seed butter for peanut or almond butter
Can add cooked brown rice to wrap for added complex carbohydrates