Serves Two-Three
The Ingredients
1 tbsp olive oil
1/2 cup yellow onion, diced
1 cup baby bella minced mushrooms, minced
1 lb ground chicken
1/2 cup shredded carrots
salt and pepper to taste
1/4 cup coconut aminos
2 teaspoons seasame oil
1 tsp rice wine vinegar (apple cider vinegar also works)
1 tbsp butter (or almond butter)
2 teaspoons freshly grated ginger
1 tbsp franks hot sauce
8 oz can water chestnuts, diced
3 green onions, diced
1 head of bibb/butter lettuce
Additional Sauce
1/4 cup coconut aminos
1.5 teapsoons sesame oil
1 tsp rice wine vinegar (or apple cider vinegar)
1 tbsp hot sauce
Garnishes (optional)
Green onions
Sesame seeds
The Instructions
In a large skillet (with olive oil) cook onions, mushrooms, & garlic until soft.
Add ground chicken, cook until browned. Add carrots and stir until soft.
In small bowl make the sauce (1/4 cup coconut aminos, 2 tsp sesame oil, 1 tsp rice wine vinegar, 1 tbsp butter, 2 tsp ginger, 1 tbsp hot sauce). Whisk until smooth and then pour over meat mixture. Add chestnuts and green onions. Salt and pepper to taste.
Spoon mixture into lettuce lead, add sauce and garnishes. Enjoy!