Ingredients
- 1/2 tsp sesame oil
- 1/2 tbsp low sodium soy sauce
- 1 tsp rice vinegar
- 3 tbsp hoisin sauce
- 1/4 tsp chili flakes
- 1 tsp finely grated ginger
- 1 clove garlic, minced
- 1/2 pcs small red pepper, thinly sliced
- 1 cup chopped mushrooms, any type
- 1 pcs carrot, julienned (sliced in thin strips)
- 2 cups chopped cooked chicken (or 2 chicken breasts chopped & cooked)
- 2 cups fresh spinach, chopped
- 1 small can chopped water chestnuts
- 2 pcs green onions chopped
- lettuce leaves (I used romaine but iceberg is great too)
Cooking Steps
- Mix sauce ingredients together and set aside.
- Add oil to a pan and heat to medium high.
- Add carrots, mushrooms & garlic and cook 3 minutes.
- Add chicken, water chestnuts, red peppers and cook 2 minutes.
- Add in spinach and cook until wilted (about 1 minute).
- Pour sauce on top and heat through.
- Spoon filling into cold crisp lettuce leaves. Enjoy.
