5 tbsp tamari soy sauce
2 tbsp almond butter
1 tbsp blackstrap molasses
2 tsp white wine vinegar
2 tsp toasted sesame oil
1 tbsp olive oil
1 lb ground chicken
1/2 large onion, diced
3 green onions, sliced
4 garlic cloves, minced
1 tbsp freshly grated ginger
8 oz water chestnuts (whole or sliced), drained and diced
black pepper, to taste
1 head butter lettuce, leaves removed and washed
optional 1 cup mung bean sprouts


1.Combine all of the sauce ingredients together in a small bowl and whisk together.
2.Heat the olive oil in a large sauté pan on medium-high heat. Add the ground chicken and cook until browned, making sure to break up the chicken as it cooks.
3.Add the minced garlic, onion and ginger to the chicken and cook for 1-2 minutes longer, or until the onion starts to become translucent.
4.Pour the sauce on top of the chicken and stir until well combined. Add the water chestnuts and green onions, then stir everything together. Season with black pepper.
5.To serve, place a large spoonful of chicken mixture onto a butter lettuce leaf. Top with mung bean sprouts.

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