1headlettuceOrganic iceberg lettuce or organic butter lettuce work best.
Add olive oil to pan and heat over medium-high heat. Crumble ground chicken into pan. Season with salt and pepper. Cook until chicken starts to brown, stirring frequently. Remove chicken from pan and drain of excess fat in a paper-towel lined bowl.
Combine soy sauce, coconut aminos, peanut butter, ginger, vinegar, Chinese five spice, honey, and sesame oil in a small bowl.
Add vegetables to the pan you cooked your chicken in. If the pan is dry, add a teaspoon of garlic-infused olive oil. Cook for 2 minutes, stirring frequently, then add your sauce. Stir to combine, and cook another 3 minutes.
Separate lettuce leaves. Wash leaves and pat dry with a paper towel. Put in a bowl for serving at the table.
Add chicken back to the pan. Stir to combine and coat with the sauce. Cook for another 2-3 minutes or until chicken is the same temperature as rest of the ingredients.
Place chicken mixture in a serving bowl. Serve with the lettuce leaves.