NUTRITION

SERVINGS

INGREDIENTS

12 oz Ground chicken breast

1 tbsp Toasted sesame oil

2 cloves Garlic

1 tbsp Fresh ginger

0.5 cup Water chestnuts

0.5 cup Red bell pepper

3 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Sriracha

2 stalks Green onions

8 leaves Butter lettuce

1 oz Cashew pieces

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 2

  Add the ground chicken mince to the pan, breaking it into small crumbles with a spatula until it is browned and fully cooked.

• 3

  Stir in the minced garlic, grated fresh ginger, diced red bell pepper, and chopped water chestnuts, sautéing for 3 minutes until the vegetables are slightly softened.

• 4

  In a small bowl, whisk together the coconut aminos, rice vinegar, and sriracha to create the glaze.

• 5

  Pour the sauce over the chicken mixture and stir well to coat every piece, allowing it to simmer for 2 minutes until the sauce thickens.

• 6

  Season the mixture with sea salt and black pepper, then fold in the sliced green onions and toasted cashew pieces for texture.

• 7

  Wash and dry the butter lettuce leaves, arranging them on a platter for serving.

• 8

  Spoon the warm chicken mince into the center of each lettuce leaf and serve immediately while the contrast of temperatures is at its peak.