NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground chicken

1 tsp Toasted sesame oil

2 cloves Garlic

1 tsp Fresh ginger

0.25 cup Water chestnuts

0.5 cup Shiitake mushrooms

0.25 cup Carrots

2 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Honey

4 leaves Iceberg lettuce

2 tbsp Green onions

0.5 oz Cashews

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Finely dice the shiitake mushrooms, carrots, and water chestnuts into uniform pieces.

• 2

  In a small glass bowl, whisk together the tamari, rice vinegar, and honey until the honey is fully dissolved.

• 3

  Heat the toasted sesame oil in a large stainless steel skillet or wok over medium-high heat.

• 4

  Add the ground chicken to the skillet, seasoning with sea salt and black pepper, and cook while breaking it apart until fully browned.

• 5

  Stir in the minced garlic and fresh ginger, sautéing for approximately 60 seconds until the aromatics are fragrant.

• 6

  Add the diced mushrooms, carrots, and water chestnuts to the pan and cook for 3-4 minutes until the vegetables are tender yet retain a slight bite.

• 7

  Pour the prepared sauce over the chicken and vegetable mixture, tossing for 1 minute until everything is evenly coated and the sauce has thickened slightly.

• 8

  Carefully spoon the warm chicken mixture into the iceberg lettuce leaves.

• 9

  Garnish each cup with thinly sliced green onions and crushed cashews for added texture before serving.