Zesty Thai Chicken Lettuce Wraps

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Hoisin Sauce
• 3 Tablespoons Soy Sauce (lower Sodium)
• 2 teaspoons Coconut Sugar (** Or Organic Dark Brown Sugar)
• ½ teaspoons Sea Salt
• ½ teaspoons Freshly Ground Black Pepper
• 1 Tablespoon Sriracha Sauce (** Optional For Spicier Flavor, Can Substitute Red Pepper Flakes Instead)
• 2 pounds Ground Chicken Or Turkey
• ½ cups Minced Scallions (Or Onions)
• 3 ounces, weight Shredded Carrots
• ½ Red Bell Pepper, Thinly Sliced
• 1 can (8 Oz. Can) Water Chestnuts, Drained And Chopped
• 4 cloves Garlic, Minced
• 1-½ Tablespoon Ginger Root, Minced
• 1 head Butter Lettuce, Washed, Dried And Leaves Separated

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the coconut oil in a large skillet over medium-high heat.

2. Add the ground chicken or turkey, breaking it up, and cook until no longer pink and it reaches 165°F (74°C) in the thickest part, about 8 minutes.

3. Stir in the minced garlic, minced ginger, and minced scallions, and cook for 1 minute until fragrant.

4. Add the shredded carrots, sliced red bell pepper, and chopped water chestnuts, and cook for 3 to 4 minutes until the vegetables are tender-crisp.

5. Mix in the hoisin sauce, lower-sodium soy sauce, coconut sugar, sea salt, and black pepper, and cook for 2 minutes so the sauce coats the filling.

6. Stir in the sriracha sauce if using, for extra heat, and taste and adjust seasoning.

7. Wash, dry, and separate the butter lettuce leaves, then arrange them on a platter.

8. Spoon the hot chicken or turkey filling into the lettuce cups and serve right away.