Chicken Lettuce Wraps

Not quite like PF Changs but very delicious.

Chicken Lettuce Wraps

1 tablespoon coconut oil

1 teaspoon sesame seed oil

12 white button mushrooms, thinly sliced

1 large carrot, diced

1/2 onion, chopped

1 teaspoon minced garlic

1 pound chicken breast cut into bite sized pieces

1 tablespoon ground ginger

1/4 teaspoon black pepper

1/2 teaspoon crushed red pepper

2 tablespoons water

1 tablespoon cornstarch

1/2 cup low sodium soy sauce

2 tablespoons rice vinegar

juice of 1 orange (approx 2 tablespoons)

1 head iceberg lettuce, washed

Heat oils in large nonstick skillet over medium-high heat. Cook mushrooms, carrots, onion, and garlic until tender (about 5 minutes).

Add chicken and cook until almost done. Add ginger, peppers, water, cornstarch, soy sauce, vinegar, and orange juice. Bring to a boil, then reduce heat to a simmer on low. Continue cooking 5 minutes.

Separate lettuce leaves and use as wraps. Spoon chicken mixture into leaves and serve immediately.