• Separate lettuce leaves, rinse and pat dry with paper towels.
• Add 2 tsp walnut oil to a non-stick skillet on medium heat. Cook the thoroughly which can take from 7 to 10 minutes.
• Whisk remaining walnut oil, rice vinegar, soy sauce, honey and sesame oil together until thoroughly combined.
• Add to the sauce the chicken, carrots and almonds. Season with salt and pepper to taste.
• Serve on top of lettuce leaves and garnish with sliced green onions.

• Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
• Heat 1/2 Tbsp of oil in skillet over med to med-high heat. Add beef or chicken to skillet and heat for about 8-12 minutes until browned. You will need to drain the water from the skillet otherwise your beef or chicken will boil or steam and you will not get browned meat. (You might have to drain a couple of times.)
• Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add broccoli and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until broccoli are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer broccoli to plate with meat.
• Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add remaining stir fry veggies from bag and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens (if you want, see chart below) and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
• Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter and serve immediately.

These notes below are from the original recipe from America's Test Kitchen:

Longer-cooking vegetables (to yield 2 cups)

• 4 small carrots, peeled, sliced on bias 1/4 inch thick
• 1/2 pound broccoli, stalks discarded, florets cut into 1 1/4-inch pieces
• 1/2 pound cauliflower, core removed, florets cut into 1 1/4-inch pieces
• 1 pound medium asparagus, bottoms trimmed, cut on bias into 1 1/2-inch lengths
• 1/2 pound green beans, ends trimmed, cut on bias into 1 1/2-inch lengths

Quicker- cooking vegetables (to yield 1 cup)

• 1 medium bell pepper, stemmed, seeded, and cut into 1/2-inch dice
• 3 ounces snow peas, strings and tough ends trimmed
• 3 medium ribs celery, ends trimmed, cut on bias 1/2 inch thick
• 1 small zucchini or summer squash, seeded, quartered lengthwise, and cut on bias 1/4 inch thick

Leafy Greens (to yield 2 cups stems and 4 cups greens)

• 1 small bok choy or napa cabbage (about 1 pound), stems/cores and greens separated, stems/cores cut into 1/4-inch strips, greens into 3/4-inch-thick strips

Tips:

• You can certainly do this vegetarian with the portobello mushrooms and vegetable broth, I wish I could...my husband does not like mushrooms.
• This recipe is so versatile and you can do any combination of meat and/or mushrooms along with veggies.
• I take the time to separate out the broccoli from the stir fry vegetable bag. The broccoli is often too big and I'll cut it even further and then use it accordingly in Step 3.