Chicken Lettuce Cups (Whole30)

The local Chinese food restaurant near us has a version of this that is just to die for. I've been on a quest since first trying it to replicate their recipe at home and this is the closest I've gotten to that and while it's not quite a perfect match yet, it's a damn good substitute. Think PF Changs but significantly cleaned up!

This is one of those meals that's easy to throw together and the kids can do their own thing with it pretty easily. I eat mine in a lettuce wrap, the husband partners his wrap with rice and the kids ditch the lettuce all together and eat it over or adjacent to white rice. I'm all for meals that with minimal work, can be made to work for everyone in the house. No short order cooks in my kitchen!

Here's to easy weeknight meals!

Chicken Lettuce Cups (Whole30)

Ingredients

2 Tbsp. olive or avocado oil

1 tsp. toasted sesame seed oil

2 lbs. ground chicken (ground turkey also works well)

1 red bell pepper, diced

2/3 c. matchstick carrots, diced

1 medium onion, diced

2 cloves garlic, minced

1 tsp. freshly peeled and grated ginger

1/4 c. coconut aminos (or soy sauce if not on Whole30)

1 Tbsp. rice vinegar

1 tsp. arrowroot flour

1/2 tsp. crushed red pepper flakes (I swapped in red bean paste for the heat since it’s what we have on hand. Siracha would also work.)

5 green onions, ends removed and sliced thin (green and white parts)

5-6 baby bella mushrooms, stems removed and diced

8 oz can water chestnuts, drained and diced

1 head butter lettuce for serving

Instructions

1. Heat 2 Tbsp. avocado oil and 1 tsp. toasted sesame oil over medium-high heat.

2. Add the onion, carrots and red bell pepper and sauté for 2-3 minutes.

3. Toss in the garlic, ginger and the ground chicken and using the back of a spoon, break up the meat. Season with salt and pepper and cook until cooked through, about 7 minutes.

4. Meanwhile, in a small bowl whisk together the coconut aminos, rice vinegar, crushed red pepper and arrowroot.

5. Pour sauce into the meat mixture with the diced water chestnuts, mushrooms, and green onions. Continue to cook for 3-5 more minutes, or until the mushrooms are cooked through and tender.

6. Serve in lettuce cups or over rice (how my kids prefer it.)