Ingredients:
- 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
Directions:
- 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 seed
You can eat your moo shu chicken like a taco, or use a fork or chop sticks to eat it in the way it was traditionally served in China. Either way — it’s super healthy and delicious! Enjoy.