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Lettuce-Wrapped Chinese Cashew Chicken
Adapted from Stephanie O'Dea's Make It Fast, Cook it Slow

4 chicken breast halves or 10-12 chicken breast tenders
5 chopped cloves of garlic
1 cup chopped celery
1 cup cashews
1/2 chopped onion
1/4 cup Tamari soy sauce
1/4 cup white wine or dry sherry cooking wine
1/2 t fresh ginger
2 T balsamic vinegar or rice vinegar

1. Chop the chicken into very small pieces. Add to slow cooker.
2. Add chopped garlic cloves, celery, ginger, cashews, and onion.
3. In a small bowl, mix soy sauce, white wine, and vinegar.
4. Pour over chicken and mix thoroughly
5. Cook on high for 4 hours or low for 6-7 or until chicken is cooked.
6. Optional: Add 2-3 cups of shredded cabbage or chopped asparagus spears during the last 15 minutes of cooking for an easy 1-pot dish.
7. Serve over brown rice, or wrapped in lettuce!