Red Meat Allergy Friendly Whole30 Chicken Lettuce Cup Bites
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
For serving
- 1 head butter lettuce, leaves separated and chilled
- 1 tbsp sesame seeds, toasted (optional)
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp arrowroot starch
- ½ tsp crushed red pepper flakes
For the filling
- 1 tbsp avocado oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed and caps finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 1 tbsp fresh ginger, finely grated
- 3 scallions, green tops only, thinly sliced
- ½ tsp salt
Instructions
- 1
In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, arrowroot starch, and red pepper flakes until the starch is fully dissolved. Set aside.
- 2
Heat the avocado oil in a large 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 no pink remains and the meat is lightly browned in spots.
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