NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 tsp toasted sesame oil

0.5 cup red bell pepper

0.25 cup green onions

1 tbsp coconut aminos

1 tbsp creamy peanut butter

1 tsp rice vinegar

0.5 tsp fresh ginger

1 clove garlic

4 large butter lettuce leaves

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the peanut butter, coconut aminos, rice vinegar, grated ginger, and minced garlic until the sauce is smooth and emulsified.

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Add the ground chicken to the skillet, seasoning with sea salt and black pepper, and cook while breaking it apart with a spatula until browned and fully cooked.

• 4

  Add the diced red bell peppers to the skillet and sauté for 2-3 minutes until they are slightly softened but still retain a bit of bite.

• 5

  Pour the prepared peanut sauce over the chicken and pepper mixture, stirring constantly for 1 minute to ensure everything is glazed and heated through.

• 6

  Remove the skillet from the heat and stir in half of the sliced green onions.

• 7

  Wash and pat dry the butter lettuce leaves, then lay them flat on a serving plate.

• 8

  Spoon the chicken mixture evenly into the center of each lettuce leaf.

• 9

  Garnish with the remaining green onions before serving immediately.