Paleo Whole30 Garlic-Ginger Chicken Lettuce Cups
Total time30 min
Prep time15 min
Cook time15 min
4.8(26)
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground chicken
- 1 tbsp avocado oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 can (8 oz) water chestnuts, drained and roughly chopped
- 3 scallions, thinly sliced, white and green parts separated
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp red pepper flakes
- ¼ tsp salt
For serving
- 1 head butter lettuce, leaves separated and washed
- 1 tbsp sesame seeds (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, rice vinegar, toasted sesame oil, red pepper flakes, and salt until combined. Set aside.
- 2
Heat the avocado 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 wooden spoon, until no longer pink and cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes.
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