Who says healthy has to be tasteless? These lettuce wraps can be whipped up in a flash and certainly don't skimp on flavor!
Ingredients
2 lbs. boneless, skinless chicken thighs
3 T. avocado oil
2 t. sesame seed oil
4 cloves garlic
1 inch fresh ginger
1 bunch green onions
½ c. raw cashews
3 T. coconut aminos
1 T. rice vinegar
1 T. fish sauce
1 T. honey
crushed red pepper, to taste
1 T. sesame seeds
1 bunch romaine or leaf lettuce
Instructions
Dice the chicken into small, bite-sized pieces.
Smash the garlic by smacking the side of a knife placed on top of the garlic with the heel of your hand. Mince the garlic.
Finely grate the ginger.
Heat the avocado and sesame seed oil over medium heat.
Add the garlic and ginger to the pan and saute for 30 seconds or so.
Add the chicken to the pan, stirring occasionally to let it brown.
Meanwhile, dice the green onions and roughly chop the cashews.
Once the chicken is almost cooked, add the green onions to the pan and stir to combine.
Add the coconut aminos, rice vinegar, fish sauce, honey, and crushed red pepper to the pan. Stir to combine.
Allow the chicken to cook completely and let the sauce thicken a bit.
Add the cashews and sesame seeds, stirring to combine. Transfer the chicken to a serving bowl.
Wash the lettuce leaves and separate onto a plate.
To serve, spoon the chicken into the lettuce leaves and devour.
Notes
You could use boneless, skinless chicken breasts instead of thighs for this recipe if you already have them on hand, but I do think thighs are much tastier in this particular case.
Recipe by sprinting spoon at https://www.sprintingspoon.com/lettuce-wraps/