Carrot Ginger Chicken (or Veggie) Lettuce Cups

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

• 1.5 lb ground chicken thigh* See Notes 

• 1 yellow onion, diced (about 2 cups)

• 1 tbsp chopped or minced garlic 

• 1 tbsp grated ginger 

• 8 oz water chestnuts, drained and diced 

• 4 oz cremini or baby bella mushrooms

• 3 scallions, sliced 

• 2 heads lettuce, separated into cups* See Notes 

• T tbsp avocado oil 

• Kosher salt 

For the Sauce:

• 2 tbsp tamari 

• 1 tbsp sesame oil 

• 3 tbsp tahini 

• 1 tbsp agave

• 3 tbsp Riley’s Carrot Ginger (plus more for topping) 

Instructions: 

1. In a large saute pan, add avocado oil over medium heat. Once oil is hot, add onions, ginger, garlic, water chestnuts, and kosher salt to season. Cook until softened, about 5 minutes. Add mushrooms and cook for an additional 3 minutes. 

2. Add ground chicken to the pan and cook until crumbly texture, be sure to break up as it cooks. 

3. In a small bowl, combine tamari, sesame oil, tahini, agave, and Riley’s Carrot Ginger. 

4. Pour sauce mixture into pan and stir to combine. Taste for seasoning. 

5. Turn off the heat and add the scallions. 

6. Serve with lettuce cups and drizzle with additional Riley’s Carrot Ginger.  

Notes: 

• I recommend ground chicken thigh as ground chicken breast can get very dry. You can also use ground turkey thigh. 

• If you want to make this vegetarian, sub mushrooms for the meat. 

• For the lettuce, I recommend iceberg since it holds up well to the hot filling and is very refreshing. Romaine, little gem, or butter lettuce could also work well.