Prep time: 10 minutes Cook time: 15 minutes
Serves: 4
Ingredients:
1 tbsp canola oil
1 boneless, skinless chicken breast, sliced into strips
2 tbsp hoisin sauce
1 tbsp tamari
1 tbsp lite rice wine vinegar
1 tbsp sesame oil
1 jalapeno or bird chili sliced thin
1 red bell pepper, sliced into strips
6 white button mushroom caps, sliced
4 spring onions (whites and greens) diced on the diagonal
2 carrots, shredded
1/2 tin water chestnuts, diced
1 cup shredded cabbage
2 tbsp cilantro, rough chop (and more for garnish)
1/2 tbsp grated ginger
3 cloves garlic, diced
1 head butter leaf or bibb lettuce, core removed and leaves separated and washed
toasted sesame seeds for garnish
Start by warming canola oil over medium high heat in a large skillet. Season sliced chicken with salt & pepper and brown in skillet. Once browned, transfer to plate and discard any remaining oil in pan. Combine hoisin sauce, tamari, rice wine vinegar and sesame oil and transfer to skillet, reduce heat to medium low. Add jalapeno, red bell pepper, mushrooms, half of the green onions and carrots to soften for about 4-5 minutes. Once softened but still colorful, add cabbage, water chestnuts, cabbage, cilantro, garlic and chicken. Turn to coat in sauce and continue to cook over medium low heat for an additional 2-3 minutes or until heated through.
Line a serving dish with the lettuce leaves and transfer the spicy chicken mix to the middle of the plate. Top with remaining spring onions, toasted sesame seeds and a garnish of cilantro…serve with Sriracha for an added kick!
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