Made this dish for some guests! They were delicious! You could DEFINITELY make this recipe with tofu for all you plant-based folks!
2 tablespoons avocado oil or sesame oil
1 lb ground chicken, ground turkey (or tofu)
1 medium yellow onion, diced small
1 red bell sweet pepper, diced small
1/4 cup coconut aminos (or braggs liquid amino or soy sauce)
1 tablespoon rice wine vinegar
2 tablespoons raw honey
4 small gloves minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground ginger (or we used ginger paste but be sure you look up correct conversion for that)
8-ounces water chestnuts, diced small
4 green onions, sliced
lettuce leaves for serving
1. Heat oil in a large skillet over medium-high heat. Add in chicken, and cook, stiring and breaking up the pieces until cooked through.
2. Add in the onion, bell pepper, garlic, cayenne pepper, cumin and ginger. Stir, and cook for about 4 minutes, or until onion is soft.
3. Add the water chestnuts, green onions, soy sauce, honey, rice vinegar, sea salt and pepper, and cook for about 3 minutes, until the sauce has thickened.
4. Spoon the mixture into the lettuce leaves and serve immediately.
Recipe cred cleanfoodcrush.com