Asian Chicken and Mushrooms

Ok, this is ALMOST my lettuce wraps filling, but I tweaked it a bit. This would be amazing over cauliflower rice because it has GRAVY! I made a huge batch of it, so it will be feeding me throughout the week. The only time consuming part of this recipe is cutting up the mushrooms and chicken. I would be tempted to actually use ground chicken to see what would happen. I wanted that lettuce cup consistency with the size of the chicken and mushrooms, but it definitely would have been easier to have done a much larger chop.



  • 1.5 lbs chicken, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 tsp coconut oil (or other healthy fat)
  • 1 Tbsp sesame oil
  • 1 Tbsp fresh minced ginger
  • 3 green onions, chopped
  • 5 cloves garlic, crushed
  • 3 Tbsp coconut aminos
  • 1 Tbsp tapioca flour (optional for a thicker sauce)
  • 2 tsp dijon mustard
  • 1 Tbsp rice vinegar
  • 1 tsp raw organic honey
  • 1/2 tsp Sriracha (more if you prefer spicy)
  • salt to taste


Over medium-high heat, cook the mushrooms for 3 minutes.  Make a slurry of the soy sauce and tapioca flour. Set aside. Add other remaining ingredients to the skillet and simmer until the chicken is almost cooked (this will depend on how finely chopped you made your chicken.  Stir soy sauce slurry and add it to the pan. Simmer for 1-2 additional minutes. Allow to sit for a few minutes before serving.


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