Asparagus And Chicken Lettuce Wraps

• 2 chicken breasts- 'diced' small
• 2 tablespoons soy sauce
• 1.5 tablespoons rice vinegar
• 1 tablespoon brown sugar
• .5 teaspoons fresh grated ginger
• .5 teaspoons black pepper
• 1.5 teaspoons sesame oil
• 1/2 onion-diced
• 2-3 cloves garlic-minced
• 1 bunch asparagus-rinsed, and diced
• 2 cups diced mushrooms
• vegetable oil for cooking
• 1 teaspoon toasted sesame seeds
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons corn starch
• 1 head iceberg lettuce- layers separated into 'cups'
• .5-1 cups thinly sliced green onions
• .5-1 cups chopped cashews

1. Mix together soy sauce through sesame oil, and marinate chicken in mixture for 30-60 min.
2. Heat oil to medium in large wok or skillet. Add onions, garlic, and asparagus, and stir-fry until tender. Add mushrooms, and cook until tender. Put mixture in bowl, and set aside.
3. Add chicken w/marinade to hot wok, until cooked. Add back in veggie mixture- stir to combine.
4. Whisk together 1/4 cup soy sauce, 1 T rice vinegar, and cornstarch, until dissolved. Stir into chicken/veggie mixture, until 'gooey.' Sprinkle with sesame seeds.
5. Serve in a bowl, accompanied by a plate of lettuce cups, nuts, and green onions. Let guests make their own lettuce wraps, putting a big spoonful of mixture into lettuce cup, and garnishing with nuts and green onions.

chicken, soy sauce, rice vinegar, brown sugar, fresh grated ginger, black pepper, sesame oil, onion, garlic, mushrooms, vegetable oil, sesame seeds, soy sauce, rice vinegar, corn starch, head iceberg lettuce, green onions, cashews

Taken from food52.com/recipes/4028-asparagus-and-chicken-lettuce-wraps (may not work)