Interstitial Cystitis Friendly Asian-Style Chicken Lettuce Wraps
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
Ingredient noteFresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/2 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 1 tsp turmeric
Ingredient noteTurmeric can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/4 tsp per serving) is likely tolerated by many. If you prefer to always avoid turmeric, please tap it and change its rating to Red.
- 1 tsp honey
For the filling
- 1 tbsp coconut oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed, caps finely diced
- 1 medium carrot, peeled and finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 scallions, thinly sliced (white and green parts separated)
Ingredient noteInterstitial cystitis flags onions and the allium family as common bladder irritants, especially raw, but scallions are milder and are used cooked or in small amounts here, so they are likely tolerated by many with interstitial cystitis. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely gratedIngredient note
Fresh ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/2 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
- 1 lime, cut into wedges (optional)
Can be omittedlime
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the scallions, garlic, and grated ginger (filling portion) and cook, stirring constantly, until fragrant and softened, about 1 minute. Watch closely, as the garlic can brown quickly.
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