These lettuce wraps are the kind of meal that looks impressive on the table but comes together in a single skillet with minimal fuss. Ground chicken gets cooked down with shiitake mushrooms, carrot, water chestnuts, garlic, and fresh ginger, then coated in a glossy sauce built from coconut aminos, apple cider vinegar, honey, and turmeric — bold, bright, and completely satisfying. The water chestnuts add a satisfying crunch that holds up even after the sauce is absorbed, and the butter lettuce cups make for a naturally light, fresh vessel that keeps every bite crisp. For anyone navigating a turkey-free kitchen — whether it's a year-round preference or a holiday workaround — ground chicken is an easy, widely available swap that delivers all the savory depth you want. The sauce comes together in minutes and does a lot of the heavy lifting, so even on a busy weeknight this feels like something special. Finish with a squeeze of lime and a handful of cilantro if you have them, and you've got a dish that's as fun to eat as it is to make.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
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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