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Chop the mushrooms. I used two different kinds so feel free to experiment.
Chop the green onions.
I cooked three chicken breasts and chopped them but you can also use ground chicken.
Measure the honey, vinegar, ginger, Dijon mustard, sriracha and garlic
Place chicken, mushrooms and onions in a large skillet over medium heat until mushrooms and onions begin to soften.
Add all other ingredients, stir in and let all juices cook through.
Serve with lettuce leaves.
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