1 tbsp sesame oil
1 lb ground chicken
8 oz canned and sliced water chestnuts
8 oz crimini mushrooms, diced
1 head of romaine lettuce
1/4 C GF Hoisin Sauce
1 tbsp Tamari
1 tbsp coconut aminos
1 tbsp rice vinegar
1/2 tbsp sesame oil
2 tsp fresh ginger
5 garlic cloves
In a skillet, add 1 tsp sesame oil and brown chicken. While meat is rowning , combine hoisin sauce, tamari, coconut aminos, rice vinegar, sesame oil, ginger and garling into a blender and blend until smooth. Once chicken is browned, add in water chestnuts and mushrooms. Reduce heat to medium and add sauce. Mix well to incorprate and let simmer for 5 minutes. Scoop onto lettuce leaves and enjoy!
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