Chicken Lettuce Wraps

Add to a food processor the water chestnuts and mushrooms. Pulse until chopped pretty fine—not shredded, but tiny pieces.

Over medium-high heat, add the coconut oil. When hot, toss in the chicken. After about a minute, give it a good stir and reduce heat to medium-low. Toss every minute or two until almost done, about 5-7 minutes, then add ginger and chopped vegetables. Cook for another 3 minutes, making sure the chicken is completely done.

Whisk together the sauce ingredients. Spoon a couple of tablespoons of the chicken mixture onto a lettuce leaf, then some of the sauce, chow mein noodles and finally, crushed peanuts.

Inhale.

Repeat.