1head Bibb lettuce leaves gently removed from stem
Sauce
¼cupcoconut aminos
1.50tspsesame oil
1tsprice wine vinegar
1tbspgreen onions from above ingredients
salt
Garnishes
sesame seeds
thinly sliced green onions
1
In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2
Add ground chicken and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
3
In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, peanut butter, and ginger. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
4
Make sauce: whisk together all sauce ingredients in a small bowl.
5
When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.
1head Bibb lettuce leaves gently removed from stem
Sauce
¼cupcoconut aminos
1.50tspsesame oil
1tsprice wine vinegar
1tbspgreen onions from above ingredients
salt
Garnishes
sesame seeds
thinly sliced green onions
Directions
1
In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2
Add ground chicken and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
3
In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, peanut butter, and ginger. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
4
Make sauce: whisk together all sauce ingredients in a small bowl.
5
When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.
