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
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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.
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Add the mushrooms, water chestnuts, scallions, ginger and garlic. Cook, stirring occasionally, for 4-5 minutes. Remove the pan from the heat.
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Stir in the coconut aminos and cilantro.
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Serve spoonfuls of the chicken mixture in the lettuce leaves. Top with sliced cabbage and shredded carrots.