Lip Smackin’ Lettuce Cups with Chicken, Mushrooms, and Carrots

Directions

1. Thoroughly wash 8 scallions, 2 carrots, and 8 ounces of button mushrooms under cool, running, drinkable water. Thinly slice both the green and white parts of the scallions. Dice the carrots and chop the mushrooms. 

2. In a large sauté pan over medium-high heat, warm 1 tablespoon of avocado oil. Add 1½ pounds of ground chicken, breaking up the pieces with a spoon. When the chicken is browned and almost cooked, add the green onions, carrots, and mushrooms. Sauté together for about 2-3 more minutes. Cook until the chicken registers 165°F on an instant-read thermometer.

3. Using a microplane, peel then grate 1-inch piece of fresh ginger into a medium-sized mixing bowl. Add in ½ cup of tamari, 2 tablespoons of hoisin sauce, 1 of tablespoon water, and 2 teaspoons of toasted sesame oil. Pour over the chicken mixture in the pan. Cover and simmer for 5 minutes, then remove from heat.

4. To make the sauce, peel then mince ½-inch of fresh ginger. Mince 1½ cloves of garlic. In a small bowl, combine the ginger, garlic, 1 teaspoon of toasted sesame oil, ¼ cup of tamari, 2 tablespoons of rice vinegar, and 1 tablespoon of cane sugar and mix well. Set aside in a small serving bowl.

5. Thoroughly wash 1 head of butter lettuce, 1 red bell pepper, 1 yellow bell pepper, 1 English cucumber, and a small handful of fresh cilantro under cool, running, drinkable water. Separate the lettuce leafs on a paper-lined plate and allow to dry. Thinly slice the bell peppers and cut the cucumber into long sticks. Chop the cilantro and rough chop ⅓ cup of salted and roasted peanuts.

6. To assemble, fill a lettuce leaf with about ¼ cup of cooked chicken and garnish with chopped cilantro. Serve the multi-colored bell pepper slices, cucumber sticks, chopped peanuts, and 1 cup of shelled edamame on the side. Top the lettuce cups with a large spoonful of sauce and a dash of Sriracha if you would like to add a little heat. Eat up, Mama!