1 1/5 lbs cooked chicken cut into small pieces
1/2 large onion
8 oz mushrooms chopped
1 can water chestnuts
1 bunch green onions chopped
1 bunch spinach chopped
2 carrots grated
5 garlic cloves minced
2 t. Ginger
1/2 c. Soy sauce
2 T brown sugar
2 T rice vinegar
2 T dark sesame oil
1 t. Chili paste
Cook onions, carrots, spinach, water chestnuts, mushrooms, and garlic on stove top in evoo until onions turn clear. Mix remaining ingredients in a bowl and then add to veggies. Add cooked chicken to veggies and simmer for a few mintues. Serve inside ice berg lettuce.
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