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Heat the coconut oil in large skillet over medium heat.
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Add the onion, celery, pepper, and garlic. Sauté for 2 to 3 minutes, or until the onion is translucent.
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Add the chicken. Sauté for 4 to 5 minutes, until beginning to brown, stirring frequently.
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Add the mushrooms, carrots, and Brussel sprouts. Sauté for 3 to 4 minutes, stirring frequently.
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Add the rice vinegar, coconut aminos, ground ginger, and crushed red pepper flake. Stir to coat.
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Season with salt and pepper.
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Sauté another 2 to 3 minutes or until the chicken is cooked through.
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Transfer to a serving platter with the iceberg lettuce.
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To eat, spoon about 2 tbsp of the chicken mixture into a lettuce leaf, fold over and eat.