Ingredients:

  • 1.25 lb ground chicken breast (99% lean)
  • 1 head butter lettuce, separated into cups
  • 1/2 cup cashews, toasted and roughly chopped
  • 8 oz can water chestnuts, drained and coarsely chopped
  • 1 Tbsp neutral oil (such as olive oil or canola oil)
  • 1 Tbsp fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/4 cup low-sodium soy sauce (or tamari)
  • 2 Tbsp rice vinegar
  • 1 Tbsp brown sugar (lightly packed)
  • 1 Tbsp sesame oil, toasted
  • 1 tsp chili garlic sauce (adjust to taste)
  • 1/4 cup sliced green onions, for garnish

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, brown sugar, toasted sesame oil, and chili garlic sauce. Set aside.
  2. Heat 1 Tbsp of neutral oil in a large skillet or wok over medium-high heat. Add the minced ginger and garlic. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  3. Add the ground chicken breast to the skillet. Break the meat up with a spoon and cook for 5 to 7 minutes until fully browned. Drain off any accumulated liquid or fat.
  4. Pour the reserved sauce mixture over the cooked chicken. Stir well to coat. Add the drained water chestnuts. Bring the mixture to a rapid simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce has reduced slightly and thickened to coat the filling.
  5. Remove the skillet from the heat. Stir in half of the sliced green onions and half of the chopped cashews. Serve the hot chicken filling immediately inside chilled butter lettuce cups. Garnish with the remaining green onions and cashews for maximum crunch.