1 lb chicken (cut into 1-inch pieces)
1 onion (diced)
1 garlic clove (minced)
1 orange bell pepper (diced)
5-6 white mushrooms (diced)
3 celery stalks (diced)
3 carrots (sliced)
2 tsp rice vinegar
1 tbsp coconut aminos
Ground ginger to taste
1 tsp crushed red pepper flake (optional)
Pinch sea salt and black pepper
2 tbsp coconut oil
1-2 heads romaine lettuce for wraps
Choice of ½ cup beans or ½ cup cooked rice
Heat coconut oil in large skillet over medium heat.
Add onion, celery, pepper, and garlic. Sauté for 2 to 3 minutes.
Add chicken. Sauté for 4 to 5 minutes, until beginning to brown, stirring frequently.
Add bell pepper, mushrooms, and carrots. Sauté for 3 to 4 minutes, stirring frequently.
Add rice vinegar, coconut aminos, ground ginger, and crushed red pepper flakes. Stir to coat.
Season with sea salt and black pepper.
Sauté another 2 to 3 minutes or until the chicken is cooked through.
Transfer to a serving platter with the romaine lettuce.
Spoon about 2 tablespoons of the chicken mixture into a lettuce leaf, fold over, and enjoy! Serve with beans or cooked rice.
