Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons olive oil
  • 1 lb. ground chicken
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 4 tablespoons peanut butter
  • 3 tablespoons coconut aminos or tamari (gluten free soy sauce)
  • 2 tablespoons fresh cilantro, diced
  • 1 tablespoon raw honey
  • juice of 1 lime
  • 1 teaspoons fresh ginger, minced
  • 1 garlic clove, minced
  • 1/2 teaspoon red pepper flakes
  • 2 carrots, cut into 1″ long matchsticks
  • 1/2 cucumber, cut into 1″ long matchsticks
  • 6 mini red bell peppers, sliced
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, diced
  • 1 head of butter or boston lettuce, torn off into individual lettuce cups
  • optional: sriracha sauce for topping

Instruction

  • In a small bowl, add peanut butter, coconut aminos/tamari, fresh cilantro, raw honey, lime juice, fresh ginger, garlic clove, and red pepper flakes. Using a whisk, mix all the ingredients until the sauce is smooth. Set aside.
  • Heat a large skillet to medium-high heat. Add olive oil to the pan along with garlic cloves and minced ginger. Saute for 30 seconds and add ground chicken to the pan. Cook the chicken, frequently stirring, until there’s no more pink, approximately 6-8 minutes. Add in the ground cloves and sea salt. Stir the mixture and set aside.
  • Using one lettuce cup add 1/4 cup of the ground chicken mixture, a few cucumbers, a few carrots, and a few red pepper slices. Top with 1 tablespoon of the Spicy Peanut Sauce and garnish with green onions and fresh cilantro. Serve