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Categories:
chestnuts mushrooms coconut oil chicken breasts noodles peanuts soy sauce rice teriyaki sauce garlic red pepper ginger
Viewed: 42 - Published at: 2 years agoIngredients
- 8 ounces, weight Water Chestnuts
- 1 cup Mushrooms, Washed
- 2 Tablespoons Coconut Oil
- 1 pound Boneless, Skinless Chicken Breasts
- 1 head Iceberg Lettuce, Washed
- 1- 1/2 cup Chow Mein Noodles
- 1/2 cups Peanuts, Crushed
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Teriyaki Sauce
- 1 teaspoon Garlic, Minced
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Ginger, Minced
Method
- Add to a food processor the water chestnuts and mushrooms.
- Pulse until chopped pretty finenot shredded, but tiny pieces.
- Over medium-high heat, add the coconut oil.
- When hot, toss in the chicken.
- After about a minute, give it a good stir and reduce heat to medium-low.
- Toss every minute or two until almost done, about 5-7 minutes, then add ginger and chopped vegetables.
- Cook for another 3 minutes, making sure the chicken is completely done.
- Whisk together the sauce ingredients.
- Spoon a couple of tablespoons of the chicken mixture onto a lettuce leaf, then some of the sauce, chow mein noodles and finally, crushed peanuts.
- Inhale.
- Repeat.
