Rate this recipe!
| Servings |
|
Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken
- 8 oz Crimini mushrooms - finely diced
- 2 carrots - peeled and finely diced
- 1 (8 oz) can water chestnuts - drained and finely diced
- 1 red bell pepper - seeds removed and finely chopped
- 2 green onions - thinly sliced
- 2 tbsp minced fresh ginger
- 1 clove garlic - minced
- 1 tsp sesame oil
- 1/4 cup coconut aminos or low sodium soy sauce
- 12 Boston, butter, Romaine, or iceberg lettuce leaves
Ingredients
|
Rate this recipe!
|
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add chicken and sauté until lightly brown and cooked all the way through. Add mushrooms, carrots, water chestnuts, and red pepper and cook until vegetables start to become tender, 5-7 minutes. Add green onion, ginger, and garlic and cook another 2 minutes. Add sesame oil and coconut aminos and let simmer, stirring until the liquid has reduced and slightly thickened 3-5 minutes.
- Transfer mixture to lettuce wraps and serve.
Really yummy! Easy to prep and comes together quickly once everything is chopped. My family loved it! Thanks for a great recipe.
So excited about how this mealed turned out! No leftovers tonight!
Hooray! Thanks so much for sharing your experiences with our different recipes!