Red Meat Allergy Friendly Gluten Free Thai Chicken Lettuce Cups

Total time30 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly Gluten Free Thai Chicken Lettuce Cups

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Ingredients

4 servings

For the sauce

3 tbsp tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Kikkoman Gluten-Free Tamari Soy Sauce
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2 tbsp fresh lime juice
1 tbsp fish sauce
1 tbsp honey
1 tsp sesame oil
1 tsp chili garlic sauce

For the filling

1 tbsp vegetable oil
1 lb ground chicken
3 scallions, white and light green parts thinly sliced, dark green tops reserved for garnish
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 cup shredded carrots
1 can (8 oz) water chestnuts, drained and roughly chopped

For serving

1 head butter lettuce, leaves separated
¼ cup fresh cilantro leaves
¼ cup roasted peanuts, roughly chopped
1 lime, cut into wedges
1 red chili, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the tamari, lime juice, fish sauce, honey, sesame oil, and chili garlic sauce until the honey is fully dissolved. Set aside.
2
Heat the vegetable oil in a large (12-inch) skillet or wok over medium-high heat until shimmering. Add the ground chicken and cook, breaking it up with a spatula, for 5–6 minutes until cooked through with no pink remaining and the internal temperature reaches 165°F (74°C).

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