Asian Chicken Wraps

1 chicken breast, chopped in tiny squares as best you can

¼ cup cashews

½ head of cabbage (chopped well)

2 whole carrots

honey

Bragg’s liquid aminos (soy sauce replacement since ss has sugar in it)

3 cloves Garlic roughly minced

ground ginger

1/3-1/2 cup sesame oil and 2 Tbls. olive oil

Lettuce for wrapping (iceberg or butter lettuce)

Salt and Pepper

1-1/2 cups Brown rice

2-3 cups water

1 Tbls. butter

Start the water for the rice. Once water is boiling, put in rice. Bring to a boil, then turn heat to low and cover. Rice will take 20 min to cook.

While rice is cooking, put about 2 tsp. sesame oil in wok and heat. Throw in chopped cabbage and season generously with freshly ground pepper. Toss and cook until wilted, turn heat down. Clean carrots, slice thin, and throw them into the wok. Toss.

Move the veggies to the edge of the wok, put a little more oil(s) down and throw in chicken. Season with salt and pepper. Put in about 1-1 1/2 Tbls. Liquid aminos (or soy sauce), 2-3 tsp. honey, 1 ½ tsp. ground ginger. Throw in Garlic. Turn heat back up and cook chicken/liquid mixture until cooked, 5 min or so. Once chicken is cooked through, mix veggies back in and toss all together. Turn heat off and put a lid on it to keep it warm. Clean lettuce leaves and place them on a plate. Chop cashews, then throw them into the wok. Toss.

Make a little mixture of 2 tsp. liquid aminos, 2 tsp. honey, 1 tsp. ground ginger, and the rest of the sesame oil. Mix well.

To construct: Hold the lettuce like a taco shell. Put down some rice, veggie/chicken mixture, then top with sauce. EAT!