Servings: 4

Macros for 1 Serving:

PRO: 20 g.  CARBS: 10.5 g.  FATS: 3 g. 

INGREDIENTS:
2 chicken breasts pounded very thin and chopped into small pieces
½ cup water chestnuts, roughly chopped
1 large carrot, diced
1 zucchini, diced
½ cup shelled edamame
1 cup mushrooms, diced
½ white onion, diced
½ teaspoon salt
¼ cup hoisin sauce
½ teaspoon garlic powder
1 tablespoon rice wine vinegar
1 teaspoon Sriracha sauce
1 head butter lettuce or iceberg lettuce

INSTRUCTIONS:
Drizzle a large pan with olive oil and heat over medium heat. Add chicken and all veggies to large pan. Saute over medium heat 5-10 minutes until veggies are tender and chicken is cooked through.
Add remaining ingredients (except for lettuce) to the pan. Stir and sauté about 5 minutes longer. Serve in lettuce leaves and top with additional sriracha sauce and green onions if desired.