1/3 cup Hoisin Sauce
2 tsp sesame oil
2 cloves garlic, minced
1 inch ginger, minced
1 tsp rice wine vinegar
1 tsp sambal oelek
7 chicken tenders, sliced thin
1 tsp kosher salt
1/4 tsp black pepper
8 oz mushrooms, sliced thin
1/4 head cabbage, sliced thin
1 carrot, sliced in thin strips
6 green onions, chopped
3 tbsp cilantro

Directions

Whisk together hoisin through sambal and set aside.

Slice chicken and toss with salt and pepper. If chicken is a little frozen, it will slice better.

Heat a Dutch oven and add a little oil. Once heated, cook the chicken in two batches until cooked through. Remove and set aside.

Add a little more oil and cook mushrooms for a few minutes. Add in cabbage and carrots with hoisin mixture and toss to combine. Cook until cabbage wilts about 4 minutes. Add in chicken a toss until well combined. Remove from heat and add in green onions and cilantro.

Serve with lettuce leaves to wrap or rice.