Thai Chicken Lettuce Wraps with Cashew Sauce

Ingredients

• about 450 g Ground chicken
• 1 can Water chestnuts
• 1 medium Red bell pepper
• 3 stalks Green onions
• 0.25 cup Cashew butter
• 3 tbsp Coconut aminos
• 2 tbsp Lime juice
• 1 tbsp Rice vinegar
• 2 cloves Garlic
• 1 tsp Ginger
• 1 head Lettuce leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat. Add the about 450 g of ground chicken to the hot skillet and cook, breaking it up with a spoon, for 8-10 minutes, or until it is no longer pink and is fully browned. Drain off any excess fat.
2. 2While the chicken is cooking, prepare the vegetables. Finely chop the 1 medium red bell pepper. Thinly slice the 3 stalks of green onions. Drain and roughly chop the 1 can of water chestnuts.
3. 3Add the chopped red bell pepper, sliced green onions, and chopped water chestnuts to the skillet with the browned chicken. Stir everything together and cook for another 3-5 minutes, until the vegetables are slightly softened.
4. 4While the chicken and vegetables are cooking, prepare the sauce. In a medium bowl, combine the 0.25 cup of cashew butter, 3 tbsp of coconut aminos, 2 tbsp of lime juice, 1 tbsp of rice vinegar, 2 cloves of minced garlic, and 1 tsp of grated ginger. Whisk vigorously until the sauce is smooth and well combined.
5. 5Pour the prepared cashew sauce into the skillet with the chicken and vegetable mixture. Stir well to coat everything evenly. Continue to cook for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly and is heated through.
6. 6Wash and separate the 1 head of lettuce leaves. Arrange the lettuce leaves on a serving platter.
7. 7Spoon the warm chicken and cashew sauce mixture into the prepared lettuce leaves. Serve immediately.

Substitutions

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