Fructose Free Whole30 Thai Basil-Lime Chicken Lettuce Cups
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb ground chicken
- 2 tbsp coconut aminos
- 1 tbsp fish sauce
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ tsp red pepper flakes
- 2 tbsp avocado oil
- 1 red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium carrot, peeled and finely diced
- 4 scallions (green tops only), thinly sliced
- 2 tsp fresh ginger, finely grated
- 1 cup fresh thai basil leaves, loosely packed
For serving
- 1 head butter lettuce, leaves separated
- ¼ cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
- ¼ cup roasted cashews, roughly chopped (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, fish sauce, lime juice, lime zest, and red pepper flakes until combined. Set the sauce aside.
- 2
Heat the avocado oil in a large (12-inch) skillet or wok over medium-high heat until shimmering.
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