• Heat sesame oil in a large skillet(s) over medium high heat.
• When oil is hot add the ground chicken and sauté for a few minutes, mixing continuously. Then, add in chopped mushrooms, fresh basil, and water chestnuts and continue to sauté until chicken is cooked all the way through, around 8-10 minutes.
• Meanwhile, whisk together all the sauce ingredients.
• Pour sauce over chicken mixture and let simmer for a few more minutes to let the sauce thicken.
• Scoop cooked chicken in lettuce leaves to serve.

• To poach the chicken, place chicken breast(s) in a large skillet and add water to just cover chicken. Turn heat up to high and when it starts to boil, immediately reduce the heat and to a simmer. Cook for about 10 minutes or until instant read thermometer reach 165 degrees F. Remove from heat and when cool enough to handle dice the chicken breasts.
• Meanwhile prepare the vegetables. In a large bowl combine the cabbage, carrots, green onions, cilantro, and sesame seeds, tossing to combine.
• In a small bowl, combine the orange juice, olive oil, rice vinegar, fish sauce, and ginger. Gently stir until mixed, then pour over the salad. Toss to coat.
• Add the diced chicken and toss again. Plate and garnish with cashews.

MAKE THE HOMEMADE TACO SEASONING

• Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

BROWN THE CHICKEN

• Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
• Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

MAKE THE TACO SAUCE

• Do not wash the skillet.
• Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
• When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
• Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
• Make sure the chicken is at least 165°F at the thickest part.
• Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

SHRED THE CHICKEN

• Place the chicken on a cutting board or pan and shred using two forks.
• Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
• Serve the shredded chicken with tortillas and your favorite taco fixings.