NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 tsp toasted sesame oil

1 tbsp fresh ginger

2 cloves garlic

1 cup shiitake mushrooms

0.25 cup water chestnuts

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

6 whole butter lettuce leaves

2 tbsp scallions

1 tbsp sliced almonds

PREPARATION

• 1

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

• 2

  Add the ground chicken to the skillet, breaking it into small crumbles with a spatula until it is fully browned.

• 3

  Stir in the minced ginger and garlic, sautéing for about 1 minute until fragrant.

• 4

  Add the diced shiitake mushrooms, chopped water chestnuts, and diced red bell pepper to the chicken mixture.

• 5

  Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender but still retain a slight bite.

• 6

  Pour in the coconut aminos and rice vinegar, tossing the mixture thoroughly to ensure everything is evenly coated.

• 7

  Season the mixture with sea salt and black pepper, then remove the skillet from the heat.

• 8

  Carefully wash and pat dry the butter lettuce leaves, then arrange them on a serving plate.

• 9

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

• 10

  Garnish with thinly sliced scallions and toasted almond slices for extra texture.