Whole 30 Whole30 Garlic-Ginger Chicken Lettuce Cups
These lettuce cups are the kind of weeknight dinner that feels way more exciting than the effort involved — bold garlic and ginger hit the pan first, filling your kitchen with an aroma that makes everyone wander in to ask what's cooking. The savory filling comes together in a single skillet, with ground chicken coated in a glossy sauce built from coconut aminos, rice vinegar, and toasted sesame oil — all compliant swaps that genuinely deliver on flavor. Water chestnuts add a satisfying crunch that keeps every bite interesting, and the cool, crisp butter lettuce leaves make the perfect edible vessel. One of the trickier parts of eating this way is finding Asian-inspired dishes that don't rely on soy sauce or sugar-laden bottled sauces, and this recipe solves that problem without any compromise. A squeeze of lime over the top right before serving ties everything together with a little brightness. It makes four servings, so it's ideal for a family dinner or easy meal prep that actually holds up.
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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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