A few nights ago I had dinner with Jennie (she lives in my building) and her friend Cindy and we made the most amazing lettuce cups... next time I would either use regular lettuce or cut the Boston lettuce leaves into a salad and have it that way. However it did taste amazing!!
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. soyvey sauce (you could just use teriyaki sauce)
2 tsp. grated peeled fresh ginger
2 tsp. sesame seeds
2 tsp. olive oil
1 1/2 lb chicken breast, cut into small chunks
1 c. frozen shelled edamame
3 large stalks celery, chopped
1 red pepper, diced
2 cloves garlic, minced
1-2 Tbsp dried basil (fresh would be amazing here as well)
In a cup, combine first 5 ingredients. In a large skillet, heat olive oil on medium heat. Add chicken and cook 3 minutes (or until almost cooked), stirring occasionally. Add edamame. Cook 2 minutes, stirring occasionally. Stir in celery, red pepper, garlic, and soy sauce mixture and cook until chicken is cooked thru. Arrange lettuce leaves on your dinner plate and use them like a bowl for the chicken mixture.