Chicken Lettuce Cups

I made this yesterday and it was so good. I found it out of the Good Housekeeping Magazine. Although, when I went to the store to buy Boston Lettuce they didn't have any. I subbed for Romain lettuce instead. It didn't work so well. The leaves weren't big enough and didn't have that built in cup shape like the Boston Lettuce does. It still tasted good though. Also, I know people like more flavor in their food than others. So feel free to add more soy sauce, ginger or honey if you like.

Yields: 4 main-dish servings

Ingredients:
3 Tbs. soy sauce (or more for your liking)
2 tsp. grated fresh ginger
1 tsp. honey
2 tsp. Asian sesame oil
1 1/4 lbs chicken, cut into 1/4" chunks
1 c. frozen shelled edamame (soybeans)
2 med. stalks celery, chopped
12 lg. Boston lettuce leaves.

Directions:
1. In cup combine soy sauce, ginger, and honey. Set aside
2. Heat sesame oil in skillet over medium heat, 1 min. Add chicken chunks, cook 3 min.
3. Add soybeans, cook 2 min. longer. Add soy sauce mixture, cook 1-2 min, or until chicken is cooked through. Toss to make sure chicken is evenly coated with sauce.
4. Scoop a big spoonful of chicken onto each lettuce leaf. Fold leaves over chicken and eat out of hand.