Thai Chicken Lettuce Wraps with Peanut-Free Sauce

Ingredients

• about 450 g Ground chicken
• 1 can Water chestnuts, chopped
• 1 medium Red bell pepper, diced
• 4 stalks Green onions, sliced
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sesame oil
• 1 tbsp Honey
• 1 tsp Sriracha
• 2 tbsp Cashew butter alternative (sunflower seed butter)
• 1 tbsp Lime juice
• 1 head Lettuce leaves (butter or romaine)

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

Instructions

1. 1In a large skillet, brown the ground chicken over medium heat. Drain any excess fat.
2. 2Add the water chestnuts, red bell pepper, green onions, ginger, and garlic to the skillet. Cook for 3-5 minutes, or until the vegetables are tender-crisp.
3. 3In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, sriracha, cashew butter alternative, and lime juice.
4. 4Pour the sauce over the chicken and vegetable mixture. Cook for 2-3 minutes, or until the sauce has thickened slightly.
5. 5Serve the chicken mixture in lettuce leaves. Garnish with extra green onions, if desired.

Substitutions

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