Ingredients:

  • 1 lb (450g) ground chicken breast
  • 1 can (160g) water chestnuts, finely minced
  • ½ cup (60g) carrots, finely diced
  • 3 stalks (45g) green onions, sliced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (6g) fresh ginger, grated
  • 1 tbsp (15ml) avocado oil
  • ¼ cup (60ml) coconut aminos
  • 1 tbsp (15ml) fish sauce
  • 1 tbsp (15ml) toasted sesame oil
  • 1 tbsp (15ml) rice vinegar (unseasoned)
  • 1 head (250g) butter lettuce or Romaine hearts

Instructions:

  1. Separate the lettuce leaves carefully. Submerge them in a bowl of ice water for 10 minutes. Drain and pat them completely dry with a paper towel.
  2. Heat avocado oil in a large cast-iron skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for 60 seconds until aromatic.
  3. Increase heat to high and add the ground chicken. Break the meat apart with a spatula, cooking until browned and no longer pink.
  4. Stir in the diced carrots and water chestnuts, cooking for another 3-5 minutes until the vegetables are tender-crisp.
  5. Pour in the mixture of coconut aminos, fish sauce, sesame oil, and rice vinegar. Stir constantly for 2 minutes until the liquid reduces into a glossy glaze.
  6. Stir in the sliced green onions just before removing from heat. Spoon the filling into the crisp lettuce leaves.