1 head of butter lettuce (gently break off whole leaves, rinse and set aside on a plate)
1 -1 ½ pounds ground chicken
1 ½ teaspoons freshly grated ginger
1 tablespoon minced garlic
1 tablespoon olive or avocado oil
1 can diced water chestnuts
½ sweet yellow onion, minced
salt and pepper
¼ cup soy sauce or coconut aminos
1 teaspoon sesame oil
½ cup chopped green onions
red pepper flakes
½ cup soy sauce or coconut aminos
1 teaspoon red pepper flakes
In a skillet, add olive oil and bring pan to medium high heat.
Add garlic and ginger, move around with a spoon until the garlic becomes fragrant, about 1 minute.
Add onion and stir until reduced and slightly translucent, about 3 minutes.
Add chicken and stir until fully cooked.
If there is a lot of liquid at the bottom of the pan at this point, pour out.
Add water chestnuts, coconut aminos, sesame oil and salt and pepper to taste.
Stir to fully combine.
Feel free to add additional coconut aminos if you desire or if you think the chicken is too dry.
Combine sauce ingredients and set aside.
Serve immediately by taking a leaf of butter lettuce, adding chicken mixture, topping with chopped green onion, some sauce and additional red pepper flakes if desired.
Note: if you want it spicier, feel free to add ½ to 1 teaspoon or red pepper flakes in the pan along with the garlic and ginger at the beginning.
(ref: the woodenskillet.com)