Day 1 Lettuce Wraps with Cucumber Salad

***You will need to purchase Thai chili sauce and rice wine vinegar...it's not on my list because I always have it on hand.
Lettuce Wraps:
4-6 diced chicken thighs
1 egg white
2 tablespoons cornstarch
1 small can of water chestnuts drained and chopped
1 small can of bamboo shoots drained and chopped
3 carrots diced
For the sauce:
2 cloves of garlic minced
2 tablespoons rice wine vinegar (if you do not have on hand, dilute white vinegar 1 tablespoon vinegar to one tablespoon water and add 1 teaspoon sugar)
3 tablespoons soy sauce
1 tablespoon honey
green pepper diced (optional)

Directions: Pour egg white over diced chicken and mix to combine. Add cornstarch and mix all together. Add 2 tablespoons of oil to a very hot pan. Place chicken in pan and stir continuously until cooked through. Remove from pan. Add 1 tablespoon oil to pan, and add remaining vegetables (except garlic) Stir for 1-2 minutes add chicken back into the pan, and add the sauce mix. Cook until the sauce has thickened.

Clean the lettuce, and peel the cucumbers, slice diagonally. Pour chili sauce over cucumbers.

***For an extra tasty dipping sauce, try combining honey, peanut butter, and siracha hot sauce to drizzle over the lettuce wraps!