6 cups shredded chicken {1 whole chicken cooked and shredded}
2 tablespoons sesame oil
1 small sweet onion, chopped
2 teaspoons minced garlic
1 {8 ounce) package sliced mushrooms
1 {8-ounce} can water chestnuts, chopped
SAUCE
⅔ cup coconut aminos
4 Tablespoon coconut sugar {honey}
2 teaspoons rice wine vinegar
¼ cup olive oil
TOPPINGS
red cabbage, thinly sliced
fresh cilantro
peanuts
sesame seeds
Instructions
In a large skillet over medium heat add sesame oil.
Add in chopped onion and minced garlic. Cook until just beginning to soften.
Add in sliced mushrooms and continue cooking {may need to add additional sesame or olive oil}.
Once onions and mushrooms are cooked and tender add in water chestnuts and shredded chicken and turn to low heat.
Meanwhile in a small saucepan whisk together the coconut aminos, coconut sugar, rice wine vinegar and olive oil. Heat over medium heat and bring to a gentle boil.
Reduce to a simmer and cook 5 minutes or until sauce has thickened.
Pour half of sauce over chicken mixture and mix together.
Add a scoop of chicken and mushroom mixture to a lettuce leaf, top with additional sauce, and desired toppings and enjoy.
Recipe by Simple Roots at https://simplerootswellness.com/20-minute-chicken-lettuce-wraps/