Name: Lettuce Wraps
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

Yields1 Serving

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

Heat a large, non-stick skillet on high

Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat

Add in minced garlic and ginger, and continue cooking until chicken is no longer pink

Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper

Microwave for 20 seconds, then stir until smooth

Add into the skillet and stir to combine

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

Serve with cold lettuce leaves

Ingredients