NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken breast

1 tsp olive oil

0.5 cup red bell pepper

0.25 cup water chestnuts

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tbsp creamy natural peanut butter

1 tsp toasted sesame oil

1 tbsp lime juice

1 tsp sriracha

4 large leaves butter lettuce leaves

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small mixing bowl, whisk together the peanut butter, toasted sesame oil, lime juice, coconut aminos, and sriracha until the sauce is completely smooth.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 3

  Add the ground chicken mince to the skillet, seasoning with sea salt and black pepper.

• 4

  Cook the chicken while breaking it into small crumbles with a wooden spoon until it is browned and no longer pink.

• 5

  Stir in the diced red bell pepper, chopped water chestnuts, minced garlic, and grated ginger.

• 6

  Sauté the mixture for 3 to 4 minutes until the peppers are tender-crisp and the aromatics are fragrant.

• 7

  Pour the prepared peanut sauce over the chicken and vegetable mixture, tossing well to ensure every piece is evenly coated.

• 8

  Remove the skillet from the heat and spoon the warm chicken mixture into the center of the butter lettuce leaves.

• 9

  Garnish with thinly sliced green onions and serve immediately while the lettuce is crisp.