HEYOOO I am back with another amazing recipe!

My mom makes these all the time, and let me just tell you they are FIRE. No carbs, healthy, but so yummy. If you have had them at PF Changs you know how amazing they are. These are so great to just store in your fridge all week, so my advice is to double this recipe always!

Ingredients 

• 1 tbsp sesame oil
• 1 package of mushrooms (Whichever kind is your favorite, I used shiitake mushrooms)
• 1 lb ground chicken (I buy mine at Aldi and it is $5)
• 1 red onion (can use any color onion)
• 3 cloves of garlic
• 1 tbsp minced ginger (I buy ginger, and put it in the freezer to save for later)
• 3 tbsp soy sauce
• 3 tsp sriracha
• 1 tbsp vinegar or apple cider vinegar
• 2 tbsp honey
• 1 can water chestnuts (I can never find this in the grocery store, but adds a great crunch)
• 4 green onions
• 1 head romaine or Boston leaf lettuce 

Optional

• ½ cup sliced carrots
• Corn starch
• Sesame seeds

Spices

• Salt
• Garlic Powder

Directions

1. Add your ground chicken to a pan and cook on medium until fully cooked. (cook for 5-6 minutes) Add salt, garlic powder, and just about any other seasoning you like to the chicken.
2. Next add your chopped mushrooms, chopped garlic, chopped water chestnuts, chopped carrots, and chopped red onions to another pan. Cook for about 8-10 minutes.
3. I like to take all of the sauteed veggies and set them aside in a bowl. In the same pan add your sesame oil, garlic, minced ginger, soy sauce, sriracha, vinegar, and honey into the pan. You will want this on medium-high heat as you want this to bubble or become thick. Sometimes I will add some cornstarch or flour to make the sauce a little bit thicker. Most of the time I also double the sauce recipe, because your girl loves the sauce. 
4. Once the sauce consistency is to your liking, add the ground chicken and your sauteed veggies into one pan. Top this off with your green onions and sesame seeds and enjoy!