- 1 pound ground chicken
- 2 Cups chopped mushrooms
- 1 Cup chopped cabbage
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 cup hoisin sauce
- 1 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 1 can chopped water chestnuts, drained
- 5 green onions, thinly sliced
- Sea salt and freshly ground black pepper, to taste
- 1 head butter lettuce
Heat olive oil in a saucepan over medium/low heat. Cook Mushrooms until tender. Add ground chicken (if chicken is already cooked, add it last) and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions and cabbage until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
NOTES: If you pre-cook the chicken, this recipe literally takes about 20 minutes to throw together and it’s so healthy and yummy!