Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Combine all of the sauce ingredients together in a small bowl and whisk together.
  • 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.
  • 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.
  • 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.
  • To serve, place a large spoonful of chicken mixture onto a butter lettuce leaf. Top with mung bean sprouts.