1/3 (50g) chicken breast, ground, or cut into small pieces
1T (10g) onion, finely chopped
1/4t (1g) minced garlic
2 (17g) water chestnuts, finely chopped
1/2 (6g) shiitake mushroom, finely chopped
1.7T (24g) Canola Oil
2t (10g) sesame oil
1t (5g) soy sauce
1/8t (0.5g) minced ginger
1t (1g)green onions, thinly sliced
2 drops liquid stevia, sweetleaf
1-2 (30g) lettuce leaves, cut to palm size pieces
Mix sesame oil, soy sauce, ginger, green onion, and liquid stevia. Set the sauce aside.
Heat 1T(14g) of canola oil. Sautee garlic and onion for 1-2 minutes. Add Shiitake mushroom and water chestnut and sautee for another 1-2 minutes. Set aside.
Heat 1T(14g) of canola oil and cook chicken. Season lightly with salt and pepper. Add the vegetable mixture and cook for another minute as you combine well. Add the sauce and mix well.
Serve with lettuce leaves.