Rice Free Ginger-Turmeric Chicken Lettuce Cups with Apple
These vibrant lettuce cups are everything you want in a quick, satisfying meal — warm, fragrant filling cradled in crisp romaine with just the right balance of savory, sweet, and bright. Ground chicken gets cooked down with fresh ginger and turmeric until deeply aromatic, then glazed in a sauce built from coconut aminos, apple cider vinegar, and a touch of honey. The result is bold and complex without a single grain in sight, making it a genuinely easy win for anyone navigating a rice-free lifestyle. Shredded carrot adds a little texture and color, while finely diced apple folded in at the end brings a juicy, unexpected sweetness that ties the whole thing together. Coconut aminos does the heavy lifting here as a soy-sauce-style flavor base that keeps things clean and free of the starchy fillers that sneak into so many bottled sauces. Torn fresh mint over the top is optional, but it adds a cooling herbal note that makes the dish feel restaurant-worthy. Serve it straight from the skillet while the filling is still warm and the lettuce is still crisp — that contrast is the whole point.
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 1 tbsp coconut oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
- ¼ tsp salt
- 1 medium apple (such as fuji or honeycrisp), peeled and finely diced
- 2 medium carrots, peeled and finely shredded
- 2 tbsp fresh cilantro, roughly chopped
For serving
- 8–10 large romaine lettuce leaves, washed and dried
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, honey, and salt until combined. Set aside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small pieces with a spatula, for 5–6 minutes, until no pink remains and the meat is cooked through to 165°F (74°C) on an instant-read thermometer.
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