2 tablespoons avocado oil
2 tablespoons balsamic vinegar
1 tablespoon sesame oil
2 tablespoons coconut aminos
2 boneless skinless chicken breasts, thinly sliced
¼ green cabbage, thinly sliced
¼ red cabbage, thinly sliced
¼ cup green onions, sliced
½ cup mushrooms, chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
½ teaspoon sea salt
½ teaspoon black pepper
Carrots, shredded for garnishing
Sprouts, for garnishing
Sesame seeds for topping
Butter lettuce for wraps
In a medium-sized bowl, add sesame oil, balsamic, coconut aminos, ginger, garlic, salt, pepper and chicken. Mix thoroughly and set aside.
Chop the vegetables accordingly.
In a large pan over medium heat, combine avocado oil, onions and mushrooms. Sauté for about 5 minutes.
Add chicken to brown, about 8 minutes.
Add cabbage and reduce to low. Cover and let simmer for about 10 minutes, or until cabbage is soft. Stir occasionally.
Serve with lettuce wraps and top with carrots, sprouts and sesame seeds.
Makes a total of 6-8 servings.
Takes about 30 minutes to prepare.