For the filling:

• 3 pound ground chicken
• 2 tablespoon sesame oil
• 3 cup white mushroom chopped
• 3/4 cup fresh basil chopped
• 1 cup canned water chestnut chopped

For the sauce:

• 9 tablespoon hoisin sauce or GF hoisin sauce
• 3 teaspoon fresh ginger grated
• 3 tablespoon soy sauce or tamari sauce
• 6 clove garlic minced
• 3 teaspoon rice vinegar
• 3 teaspoon corn starch

For serving:

• 2 head romaine lettuce leaves separated

• 2 pound boneless skinless chicken breast poached, then diced
• 1 head green cabbage or Napa cabbage, thinly sliced
• 3 carrot medium, julienned
• 6 stalk green onion white and light green parts only, thinly sliced
• 1 bunch fresh cilantro chopped
• 1 tablespoon sesame seeds

For the dressing:

• 3/4 cup orange juice
• 4 tablespoon avocado oil
• 2 tablespoon rice vinegar
• 1 teaspoon fish sauce
• 2 teaspoon fresh ginger grated
• 1/2 teaspoon sea salt
• pinch freshly ground black pepper

For garnish:

• 1 cup cashews roughly chopped