This recipe calls for one tablespoon chili garlic sauce, but if you like a lot of heat add another tablespoon or two or even three if you are a real hot and spicy lover. We recommend starting off with one tablespoon and taste testing before adding more chili sauce in small increments until you have reached your desired heat index. We use living lettuce rather than romaine because it seems to last longer when using it for meal prep, however, romaine or iceberg would be great for immediate consumption of dinner or lunch. You can use a different lettuce you prefer or have on hand already as well, just be mindful of when you plan to eat your lettuce wraps, as witty lettuce will take away from the crunch and texture of this dish.
1 tbsp coconut oil
1 lb ground chicken
1 medium carrot, shredded
2 garlic cloves, minced
1 tbsp ginger, grated or minced
1/4 cup low sodium GF soy sauce
1/4 cup low sodium chicken stock
1 tbsp garlic chili sauce
4 green onions, sliced with the greens
1 head of living lettuce – leafs taken off, rinsed and dried on a paper towel (or lettuce of your choice)
1/4 cup chopped cilantro (optional)
In a small bowl mix together soy sauce, chicken stock, and chili garlic sauce.
In a large skillet, heat up the coconut oil and place the ground chicken in the pan, breaking it in to pieces with the back of a wooden spoon. When the chicken is partially cooked, add the green onions, carrots, ginger, and garlic. Cook until the chicken is no longer pink.
Then add the sauce mixture and let it simmer until it has reduced, but not completely dried up, as you want it to be moist. Place the mixture in a lettuce leaf and sprinkle with some fresh cilantro and enjoy!
Nutrition Facts per 4oz serving: 261 calories, 13g fat, 7g carbs, 29g protein