Start by prepping the veggies and chicken: dice the onion, chop the cabbage into small chunks, chop up the mushrooms, cut the chicken into bite-size pieces, mince the garlic and ginger, and measure out all the other ingredients.
Add a little oil, red onion, cabbage, mushrooms, and water in a skillet or pan over medium heat. Let the water evaporate, and the veggies get a touch browned for about 5-8 minutes.
Add the chicken, give it a good toss, and cook for 8-10 minutes, giving it a toss frequently. If things start to stick, don't worry; we will deglaze the pan and get all those yummy brown bits up.
Next, add the vinegar, tamari, coconut sugar, and hoisin. Give it a good stir and scrape up the brown bits. Let it thicken for about 5 minutes, continuously stirring and tossing it around. Voila! The filling is done!
Start making rice to package instructions. While this is cooking, make the peanut sauce:Add all the ingredients to a food processor and pulse until smooth. Depending on the day, I have to add more water 1 tbsp at a time to get it to my desired consistency -- I like it more of a dressing rather than a dip. You can do plain rice, but I love tossing a few thinly sliced scallions to add flavor. And prep all of your garnishes. If you can't find watermelon radishes or microgreens, don't use them! Put on whatever your heart desires!!!!!