Our family loves this quick prep and delicious go-to dinner recipe during the week. It’s easy, healthy and gluten-free too! This meal pleases everyone at the table, big and small. My child-friendly tip for this meal is to serve it with salad wrap, but also with a spoon for scooping up the drops of deliciousness that fall out! Trust me, you do not want to miss a single bite!
The first step is to prep all the ingredients. As you can see below, we chop and dice mushrooms, scallions, water chestnuts, garlic and white onion! Once all the veggies are chopped, it’s time to gather the ingredients for the sauce.
We like to measure everything out first and then mix it all together. Below you can see, hoisin sauce (we use gluten-free version), soy sauce (also gluten-free), rice wine vinegar, sriracha and sesame oil (scallions too).
Brown the chicken in a skillet. Add in the vegetables once the chicken is no longer pink. Next, combine the sauce ingredients and mix. Let it simmer on low for 15-20 minutes. Then scoop generously into your choice of lettuce to wrap and enjoy!
