I have a recipe for chicken lettuce wraps prepared with a wok. I have made it several times. My daughter told me she prepared her chicken lettuce wraps mixture in her crock pot. That intrigued me.

Today, I modified my recipe and made my crock pot version of chicken lettuce wraps. This recipe calls for: 2 pkgs. chicken strips (I bought chicken for stir fry to simplify things for myself), 2-3 carrots, 3 stalks celery, 8 oz. mushrooms, 2 peppers, green onion, 1 Tablespoon chopped fresh ginger, 1 garlic clove, 2 tablespoons canola oil, 3 tablespoons kikkoman stir fry sauce, 1 tablespoon water, 2 tablespoons rice vinegar, 1/2 cup cashews.

The carrots, celery and peppers are all cut into a matchstick size. I sautéed the chicken on the stove for a few minutes with 2 tablespoons of canola oil. For a moment or two I sautéed the ginger and garlic. The chicken, the carrots, ginger and garlic were added to crock pot.

The stir fry sauce, rice vinegar and water along with 2 tablespoons of soy sauce were mixed together and poured over the chicken and carrots in the crock pot. That was cooked on low for 1.5 hours. I turned the crock pot up to high, I added the celery, peppers and mushrooms and cooked for another 2 hours. After 2 hours, I added the green onion and cashews and continued cooking for 1/2 hour. Total cooking time 4 hours.

We used our lettuce from our garden for our lettuce wraps. The smell with from the garlic and ginger was so aromatic and wonderful. They turned out delicious! Taking a “leap of faith” to try this alternative method for preparing a healthy meal.