Butter lettuces
1lb Ground chicken
1 8oz Can water chestnuts
1 Red bell pepper, diced
1 C Shredded carrots
1 Small yellow onion, diced
2 tbsp vegetable oil
•Optional Toppings: Green onion, cilantro, nuts
Ingredients for simmer sauce:
2 tsp fresh ground ginger
1 Clove garlic, minced
1 tbsp honey
2 tbsp Oat butter original (I buy this from Oat Haus brand. If you’re not allergic to nuts you can use cashew or peanut butter)
1 tbsp rice wine vinegar
2 tbsp Tamari (or soy sauce if not gluten free)
Optional spicy version: 2 tsp Sriracha
Optional Dipping sauce:
3 tbsp Tamari (or soy sauce)
1 tbsp Oat butter (or nut butter)
2 tsp honey
1 tsp Sriracha
Directions:
1. In a small mixing bowl prepare the simmer sauce by whisking all the ingredients until combined and set aside.
2. Heat a skillet and add the chicken. Cook until no longer pink and add the veggies and vegetable oil. Cook for about 6-8 minutes until the vegetables are tender striding frequently.
3. Add the simmer sauce and lower the heat so the mixture simmers for another 10 minutes or until all the chicken and vegetables are coated and the sauce has thickened.
4. Serve in lettuc cups with optional
toppings and dipping sauce on the side
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