Ingredients
- 3 tablespoons avocado oil
- 2 boneless skinless chicken breasts, diced
- 1/3 cup coconut aminos
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sea salt
- 1 1/2 cups minced mushrooms
- 1 (5-ounce) can diced water chestnuts, rinsed and drained
- 1/3 cup chopped green onions
- 8 iceberg lettuce leaves
Instructions
- In a large skillet over medium-high heat, heat the oil. Add the chicken and coconut aminos and cook for 5 minutes, stirring frequently.
- Add the honey, garlic, vinegar, and salt. Stir to coat the chicken. Add the mushrooms, water chestnuts, and green onion and stir-fry for 3 to 4 minutes, until the mushrooms are soft. Simmer over medium-high heat until the liquid has evaporated, about 10 to 12 minutes, stirring occasionally to prevent burning.
- Spoon the filling onto the lettuce leaves and eat taco-style. Serve with extra coconut aminos, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Stovetop