These were amazing, although there seemed to be a lot of liquid left. Because of this, I would precook the mushrooms instead of throwing them in with the other ingredients.
- 1.5 lbs chicken, finely chopped
- 1 cup finely chopped mushrooms
- 1 Tbsp sesame oil
- 1 Tbsp fresh minced ginger
- 3 green onions, chopped
- 5 cloves garlic, crushed
- 2 Tbsp coconut aminos
- 2 tsp dijon mustard
- 2 tsp rice vinegar
- 1 tsp raw organic honey
- 1/2 tsp Sriracha (more if you prefer spicy)
- salt to taste
- 8 whole lettuce leaves
Over medium-high heat, cook the mushrooms for 10 minutes. Remove them from the pan and pour off any liquid left over. Add sesame oil to the skillet over medium-high heat. Add the chicken and cook for 3 minutes. Add the remaining ingredients (except for the lettuce leaves) and simmer for 3-5 minutes (the goal is for the chicken to be cooked completely). Remove from heat, spoon into lettuce leaves, and enjoy!