Ingredients

The following ingredients have 4 Servings
  • 1/3 cup coconut aminos
  • 1 tbsp almond butter (omit for AIP)
  • 1 tbsp blackstrap molasses (omit for Whole30)
  • 2 tsp apple cider vinegar
  • 2 tsp avocado oil
  • Salt and pepper to taste (omit pepper for AIP)
  • 1 tbsp avocado oil
  • 1/2 medium white onion, diced fine
  • 1 thumb ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup mushrooms, diced fine
  • 1/2 cup water chestnuts (omit for AIP to avoid citric acid)
  • 1 lb ground chicken
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp green onion, chopped
  • 1 head butter lettuce

Instruction

  • Combine the ingredients for the sauce in a small bowl. Whisk vigorously to break up the almond butter. Season to taste and set aside.
  • Using a large deep skillet, heat the avocado oil over medium heat.  Add the onion, garlic, ginger, water chestnuts mushrooms, and saute for 5-6 minutes until the vegetables soften. Set aside.
  • Add the ground chicken and season with salt. Crumble with a wooden spoon and cook through. Add the vegetables back to the pan and stir to combine.
  • Pour in the majority of the sauce, leaving some to serve on the side. Stir to combine and cook for another 1-2 minutes. Top with green onion.
  • Serve the ground chicken mixture in a bowl with a serving spoon along with the butter lettuce leaves washed and separated, and extra sauce on the side.