Chicken Lettuce Wraps

• 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

1. Add to a food processor the water chestnuts and mushrooms.
2. Pulse until chopped pretty finenot shredded, but tiny pieces.
3. Over medium-high heat, add the coconut oil.
4. When hot, toss in the chicken.
5. After about a minute, give it a good stir and reduce heat to medium-low.
6. Toss every minute or two until almost done, about 5-7 minutes, then add ginger and chopped vegetables.
7. Cook for another 3 minutes, making sure the chicken is completely done.
8. Whisk together the sauce ingredients.
9. 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.
10. Inhale.
11. Repeat.

chestnuts, mushrooms, coconut oil, chicken breasts, noodles, peanuts, soy sauce, rice, teriyaki sauce, garlic, red pepper, ginger

Taken from tastykitchen.com/recipes/main-courses/chicken-lettuce-wraps-4/ (may not work)