3 Tbsp. canola oil
3 Tbsp. fresh ginger, minced
1 Tbsp. garlic, minced
½ tsp. dry chili flakes
2 Tbsp. tamari sauce

Add all ingredients to a bowl and mix.

1 lb. chicken, diced into tiny pieces
½ cup fresh orange juice
1 Tbsp. fresh lime juice
1 Tbsp. fresh lemon juice
¼ cup tamari
1 Tbsp. hoisin sauce
1 small can sliced water chestnuts
1 small can baby corn
½ cup sliced red bell pepper
½ cup sliced yellow red bell pepper
4 cups rice, cooked and cooled to touch
2 heads romaine lettuce, cleaned
1 oz. scallions, sliced into thin rings

Place chicken in a mixing bowl and add 2 Tbsp. canola oil, ginger, garlic, chili flakes and 2 Tbsp. tamari. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 hours. Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each “spear” and running under cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled. Coat a very hot saute pan lightly with canola oil. Saute the chicken (in a thin layer) searing until crispy and golden brown, about 2 ½ minutes. Once the chicken is brown, toss gently in a pan and sear another 2 ½ minutes. The pan will appear to “burn” but that is the caramelization. Add half of the citrus tamari mixture to the sauté pan and coat well. Let the sauce coat the chicken until it is glazed, and thickens on the chicken. Add the water chestnuts, baby corn and the red and yellow peppers to the pan and sauté for about a minute. Do not soften the vegetables too much. Add/less of the citrus, tamari and hoisin sauce depending on how “wet” you want the mixture.

Serving Option I: Divide rice into ramekins and press lightly. Turn ramekin over on a serving plate and let the rice shape come out. Spoon the chicken and vegetables onto the plate; spoon a little sauce onto the rice.

Serving Option II: Wrap the chicken and vegetable mixture with romaine lettuce; top with scallion rings. Yields 8-10 lettuce wraps