Ingredients
Scale
- 1 pound ground chicken
- 2 teaspoons sesame oil
- 1 cup coarsely chopped shiitake mushrooms
- 6 basil leaves
- 1 Tablespoon + 2 Tablespoons hoisen sauce
- 1 Tablespoon + 2 Tablespoons teriyaki sauce
- 1/2 teaspoon + 1/2 teaspoon ginger
- 1 Tablespoon gluten free soy sauce/tamari
- 2 teaspoons garlic
- 1 teaspoon cornstarch
- *Serve with mini or large pieces of lettuce and white or brown rice
Instructions
- Heat about 2t sesame oil in a large sauce pan on medium/high heat.
- In a large bowl, mix together ground chicken, mushrooms, and basil leaves. Set aside.
- Prepare initial marinade sauce by mixing together 1 tablespoon hoisen sauce, 1 tablespoon gluten free soy sauce, 1 tablespoon teriyaki sauce, 2teaspoons garlic, and 1/2 teaspoon powdered ginger. Pour marinade on top of ground chicken and mix until everything is thoroughly combined.
- Once oil is heated, pour chicken mixture onto pan and sauté for about 8-10 minutes, or until chicken is almost cooked. Make sure to stir continuously.
- While the chicken is cooking, prepare sauce round two. Mix together 2 tablespoons hoisen sauce, 2 tablespoons teriyaki sauce, 1/2 teaspoon ginger, and 1 teaspoon cornstarch.
- Pour sauce over chicken mixture and let simmer for a few more minutes.
- Arrange lettuce wraps by placing chicken mixture on top of white rice. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 288
- Fat: 14g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 23g