1 lb of Force of Nature ground chicken | 1 Tbsp avocado oil | 6oz. baby bella mushrooms, chopped | 1 can of water chestnuts, drained & minced | 2 green onions, chopped | 1/2 yellow onion, chopped | 1 carrot, grated | 2 tsp fresh ginger, minced | 1 clove garlic, minced | 1/3 cup coconut aminos | Butter lettuce leaves | Cilantro (optional topping)
Mix the ginger, garlic and coconut aminos in a bowl and set aside.
Heat the oil in a skillet on medium heat. Add the chicken to the pan and then break up into smaller pieces with the spatula. Make sure chicken has cooked all the way through before the next step (about 6-8 minutes).
Add the mushrooms, onions, carrots, water chestnuts, and green onions and stir in. Cook for 3-5 minutes, or until mushrooms have softened.
Add at least 5 tbsp of the sauce mixture to the skillet and cook 1 minute longer, stirring to coat evenly. Add more sauce if desired and save any remaining on the side for dipping or for those who want a little extra on top (you can add a little dijon mustard or sriracha to your dipping sauce for an extra flavor kick).
Scoop mixture onto lettuce leaves, top with the cilantro, and enjoy!