Categories: Asian

Ingredients

• 1 tbsp. coconut oil
• 1 1/2 lb. ground chicken
• 1/2 lb. white button mushrooms, finely chopped
• 8 oz. can water chestnuts, drained and finely chopped
• 3 medium scallions, thinly sliced
• 2 tsp. minced fresh ginger
• 2 garlic cloves, minced
• 1/3 cup coconut aminos
• 1/4 cup finely chopped, fresh cilantro
• For serving, romaine lettuce leaves
• 1 cup thinly sliced red cabbage
• 2 medium carrots, shredded

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring to break up the meat, until lightly browned and cooked throughout, 6-8 minutes.

2. Add the mushrooms, water chestnuts, scallions, ginger and garlic. Cook, stirring occasionally, for 4-5 minutes. Remove the pan from the heat.

3. Stir in the coconut aminos and cilantro.

4. Serve spoonfuls of the chicken mixture in the lettuce leaves. Top with sliced cabbage and shredded carrots.

Email to a friend | Print this recipe | Back