Ingredients
- 1.25 lbs ground chicken breast
- 1 tbsp extra virgin olive oil
- 1/2 cup carrots grated
- 8 ounces water chestnuts roughly chopped
- 2 tbsp garlic minced
- 1.5 tbsp chili paste
- 1 tbsp rice vinegar for Paleo use apple cider vinegar
- 2 tbsp coconut aminos or Gluten Free soy if not Paleo
- 2 tbsp Sriracha
- 2 tbsp Gluten Free hoisin sauce omit for Paleo
- 4 cups butter lettuce or iceberg
- 1/4 cup green onions sliced
Instructions
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Add the extra virgin olive oil to a large sauté pan and bring to medium heat.
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To the pan, add the minced garlic, carrots and ground chicken. Cook 7-8 minutes until chicken is cooked thoroughly. Using a wooden spoon, break up the chicken while it cooks.
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Add the chili paste, coconut aminos, Sriracha, hoisin sauce, rice vinegar and water chestnuts to the pan. Stir to combine.
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Bring to a boil, then reduce immediately. Simmer another 5 minutes in the pan then divide into 4 meal prep containers. Sprinkle each with the green onions and pair with butter lettuce or iceberg.
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CL::JG
