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| Servings |
people
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Ingredients
- 1 tbsp olive oil
- ½ yellow onion , chopped
- ½ bell pepper , diced
- 1 cup shredded carrots
- 1 lb lean ground chicken
- 4 cloves garlic , minced
- 1 tbsp ginger , chopped
- 2 tbsp low-sodium soy sauce , or gluten-free tamari if preferred
- 1 tbsp rice vinegar
- 1 tbsp coconut sugar
- 2 tsp sesame oil
- ⅓ cup peanuts , chopped
Peanut Sauce
- ⅓ cup natural peanut butter
- ⅓ - ⅓ cup water
- 1 tbsp soy sauce , or tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp coconut sugar
To Serve
Ingredients
Peanut Sauce
To Serve
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Instructions
- Heat the olive oil in a large skillet over medium high heat. Once hot, add the onion, bell pepper, and carrots. Cook for 4 to 6 minutes until the onions become translucent.
- Add the chicken, garlic, and ginger. Cook for 5 to 7 minutes, breaking the chicken into small pieces with a spoon. Cook until it is no longer pink.
- Add the soy sauce, rice vinegar, coconut sugar, sesame oil, and peanuts. Bring to a boil and cook for 5 minutes until the liquid has evaporated. Set aside.
- Make the sauce: combine the peanut butter, water, soy sauce, rice vinegar, sesame oil, and coconut sugar in a blender until smooth.
- Top the butter lettuce leaves with the chicken and sauce.
- Serve with fresh cilantro and green onions.