
These little lettuce cups are proof that eating clean doesn't mean eating boring. The filling is savory, gingery, and deeply satisfying — ground chicken browned until golden, fudgy shiitake mushrooms, and crunchy water chestnuts all coated in a glossy sauce built from coconut aminos, rice vinegar, and toasted sesame oil. Arrowroot starch thickens everything beautifully without any grain-based thickeners, which is exactly the kind of swap that makes this style of cooking so clever. The sauce hits that sweet-savory-spicy note that usually comes from soy sauce and sugar-laden condiments, so you genuinely won't feel like you're missing a thing. Chilled butter lettuce leaves keep the whole situation fresh and light, making each bite feel like a little package of flavor. This recipe serves 4, so it works equally well as a weeknight dinner or a crowd-pleasing appetizer spread out on a platter. Scatter on the toasted sesame seeds if you have them — that tiny finishing touch makes it look like something you'd order at a restaurant.
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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.
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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