Ingredients
Scale
- 1.5 lbs. chicken breast, chopped into small pieces or ground chicken
- 2 teaspoons sesame oil
- 1/4 cup yellow onion, small diced
- 1/4 cup carrots, small diced
- 3–4 garlic cloves, minced
- 1/3 cup coconut aminos
- 2 heaping tablespoons almond butter (mix it prior to measuring)
- 1 tablespoon molasses
- 1 tablespoon honey
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon (or more) sriracha hot sauce
- 1 small can water chestnuts, minced
- 2 lunchbox red peppers, sliced thinly, optional
- 3 scallions, sliced thinly
- 1–2 heads bib lettuce, leaves removed carefully and cleaned
Instructions
- Heat a medium sized skillet up over medium/high heat. Add in the sesame oil, chopped chicken, onions and carrots to the pan. Spread the chicken out so that it covers the pan. Let it cook for 4 minutes or until the bottom sides are slightly browned.
- Flip and toss around until the chicken is almost cooked through. Add in the garlic and cook for 1 minutes.
- Meanwhile, combine the sauce ingredients in a small bowl – coconut aminos, almond butter, molasses, honey, ginger and sriracha hot sauce (it will be clumpy and hard to fully mix together – don’t worry it will come together when added to the chicken).
- Turn the heat off the chicken and mix in the prepared sauce and water chestnuts. Mix until fully incorporated. Let sit well you get the remaining ingredients ready.
- To assemble, place 2-3 lettuce leaves on a plate and spoon a small portion of the chicken and sauce in the middle of the lettuce leaves. Garnish with red peppers and scallions.
Notes
I perfer cutting up 2-3 chicken breasts into very small pieces over ground chicken. But this is a personal perference. Use what you like.
- Prep Time: 5
- Cook Time: 10
- Category: chicken
- Method: grill
- Cuisine: dinner