Chicken (or Tofu) + Mushroom Lettuce Cups

INGREDIENTS

2 tablespoons olive oil

1 medium onion, diced

2 large cloves of garlic, minced

1 tablespoon minced ginger

1 pound ground chicken

1 cup chopped mushroom such as shiitake

Fine grain sea salt

Black pepper

3 tablespoons hoisin

2 tablespoons soy sauce or tamari

1 tablespoon coconut aminos (optional)

Juice from 1/2 lime or 1 tablespoon unseasoned rice vinegar

Sriracha, chili crisp, or red chili flakes to taste

1/4 cup salted cashews, kept whole or roughly chopped

Chopped cilantro

Chopped mint

Serve with butter lettuce, more herbs, sliced scallion, and/or jalapeno

METHOD

1. Dice 1 onion, mince 2 cloves of garlic, mince a knob of ginger (to yield approx. 1 tablespoon), chop mushrooms or veggies of your choice.

2. In a small bowl, combine 3 tablespoons hoisin, 2 tablespoons soy sauce/tamari, 1 tablespoon coconut aminos, juice from 1/2 lime or 1 tablespoon rice vinegar, and sriracha or chili flakes to taste.

3. Heat up 2 tablespoons of olive oil in the skillet. Throw in your onion and cook for 4-5 minutes on medium heat, lowering to medium-low if onions begin to brown.

4. Add 1 pound ground chicken to the onions along with 1 cup chopped mushroom, garlic, and 1 tablespoon minced ginger. Season with salt and pepper. Add more oil if necessary. Cook until browned, about 3-5 minutes.

5. Stir in the hoisin-soy sauce mixture and cook for 2 minutes.

6. Add in 1/4 cup of cashews and chopped cilantro and/or mint. Cook for another minute. Taste and adjust for seasoning.

7. To serve, spoon some of the chicken mixture into a butter lettuce leaf and top with garnishes of your choice. Enjoy!