Whole30 Chicken Lettuce Wraps
Servings: 4 People
Ingredients
- 2 tbsp. olive or avocado oil
- 1 tsp. toasted sesame seed oil
- 2 lbs. ground chicken thighs regular ground chicken or turkey is okay if you can't find thighs
- 1 red bell pepper diced
- 1 large shallot diced
- 2 cloves garlic minced
- 5 green onions ends removed and sliced thin (green and white parts)
- 1/4 cup coconut aminos
- 1 tbsp. rice vinegar
- 1 tsp. arrowroot flour
- 1/2 tsp. crushed red pepper flakes more or less, to taste
- 1 tsp. freshly peeled and grated ginger
- 7 baby bella mushrooms stems removed and diced
- 8 oz can water chestnuts drained and diced
- 1 head butter lettuce for serving.
Instructions
- Heat 2 tbsp. avocado oil and 1 tsp. toasted sesame oil over medium-high heat. Add the shallots and red bell pepper and saute for about 3 minutes.
- Toss in the garlic and the ground chicken and using the back of a spoon, break up the meat. Season with salt and pepper and cook until cooked through, about 7 minutes.
- Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar, crushed red pepper, grated ginger and arrowroot.
- Pour sauce into the meat mixture with the diced water chestnuts, mushrooms and green onions. Continue to cook for 3-5 more minutes, or until the mushrooms are cooked through and tender.