Asian Chicken Lettuce Cups

Ingredients:

- Lettuce cups

- Chicken tenderloins, chopped into bite sized pieces

- Around 6 swiss brown mushrooms, sliced

- Asian slaw mix (or make your own with red/green cabbage and carrot)

- Juice of 1/2 a lime

- 2-3 tbsp coconut aminos or tamari

- 1/2 red onion, chopped thinly

- Small amount of cucumber, chopped into small squares

- Handful of roasted peanuts

Chicken and mushroom dressing:

- 2 tbsp coconut aminos or tamari

- Juice of 1/2 a small lime

- 1 tsp minced ginger

- 1 tsp minced garlic

- 1 tsp sesame oil

- 1 tsp mirin/ sweet rice wine

Instructions:

1. Begin by chopping up your chicken and vegetables and making up your dressing

2. To make your slaw, add in juice of half a lime and coconut aminos

3. To cook your chicken and mushrooms, heat a pan on a low to medium heat, adding your chicken and as much of the dressing as you need (you can use leftover dressing to drizzle on top of your lettuce cups or can keep it stored in the fridge). Cook until all chicken is cooked through and then add in your mushrooms and any extra dressing if needed. Once mushrooms and chicken are cooked, turn off the heat

4. Assemble your lettuce cups with the slaw on the bottom, your chicken and mushroom next and then top with fresh cucumber, onion and peanuts. Enjoy!

If you give this recipe a go make sure to take a photo of it and tag me on Instagram at @shannons.plate so i can see!

Shannon :))