Ginger Scallion Lettuce Wraps

Instructions

1. Prep: Combine stir-fry vegetables and mushrooms in the bowl of a food processor. Pulse until vegetables are roughly chopped and about the size of a quarter. Remove 10 to 12 lettuce leaves from stem, keeping leaves as whole as possible. Set aside.
2. Heat: Heat a large sauté pan over high heat. Add grapeseed oil and heat for 1 to 2 minutes. Add chicken and cook for 3 to 5 minutes or until browned, stirring occasionally.
3. Cook Vegetables: Add chopped vegetables and green onions to the pan and stir to combine. Stir-fry until softened, about 3 to 4 minutes.
4. Sauce: Add Stick and Tine Sauce to the pan and toss to combine. Simmer over medium heat for 1 to 2 minutes.
5. Cut Basil: Meanwhile, pick basil leaves from stem and stack on a clean, dry cutting board with underside of leaves facing up (so leaves cup each other). Roll leaves into a tight cylinder. Thinly slice rolled basil leaves: Starting at one end of the roll of basil leaves, thinly slice the roll crosswise to create thin ribbons. Slice until you have 2 Tbsp of thin ribbons.
6. Garnish and serve: Spoon filling into lettuce cups and garnish with chopped basil. Serve immediately.