1 lb Ground Chicken Breast
½ Medium Onion, minced
Salt and Pepper, a dash of each
2 Cloves of Garlic, minced
1 Inch Knob Fresh Ginger, peeled and minced
1 tbsp Seasame Oil
2 ½ tbsp Tamari, gluten free Soy Sauce
½ tbsp Water
1 tbsp Natural Peanut Butter
½ tbsp Honey
4 tsp Rice Vinegar
2 tsp Chili Garlic Sauce or Chili Oil
Dash of Fresh Pepper
3 Green Onions, chopped
½ 8oz Can Sliced Water Chesnuts, drained and chopped
10 large Outer Lettuce leavs, rinsed and patted dry
1
Heat a large, non-stick skillet on high
2
Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat
3
Add in minced garlic and ginger, and continue cooking until chicken is no longer pink
4
Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper
5
Microwave for 20 seconds, then stir until smooth
6
Add into the skillet and stir to combine
7
Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through
8
Serve with cold lettuce leaves
Ingredients
1 lb Ground Chicken Breast
½ Medium Onion, minced
Salt and Pepper, a dash of each
2 Cloves of Garlic, minced
1 Inch Knob Fresh Ginger, peeled and minced
1 tbsp Seasame Oil
2 ½ tbsp Tamari, gluten free Soy Sauce
½ tbsp Water
1 tbsp Natural Peanut Butter
½ tbsp Honey
4 tsp Rice Vinegar
2 tsp Chili Garlic Sauce or Chili Oil
Dash of Fresh Pepper
3 Green Onions, chopped
½ 8oz Can Sliced Water Chesnuts, drained and chopped
10 large Outer Lettuce leavs, rinsed and patted dry