Ingredients
Prep
- 1 green onion
- 1 1/2 lbs ground chicken or ground turkey
- 1 C shredded carrots
- 1 C frozen chopped onions
- salt and pepper to taste
- 1/2 C coconut aminos
- 1 T Red Boat Fish Sauce
- 1 T apple cider vinegar
- 2 t minced ginger
- 2 t minced garlic
- Pinch crushed red pepper flakes
- 1/2 C cashews optional
On Cooking Day
- 1 T coconut oil or olive oil
- 16 oz frozen cauliflower rice
- 8 oz sugar snap peas
- 1 Boston lettuce head
- 1 bunch cilantro optional
- 1 bunch basil optional
- 1 bunch mint optional
Instructions
To Assemble
- Chop green onion and add with next 4 ingredients to a large zipper bag.
- Add next 6 ingredients to small bowl and mix. Pour 1/2 marinade over chicken mixture. Zip to seal and shake to mix. Reserve remaining sauce.
- Chop cashews and put in a small container with a lid.
To Cook
- Heat oil in a large skillet over medium-high heat. Add chicken mixture and cook, stirring occasionally breaking up pieces until chicken is cooked. Add reserved sauce and continue to cook until sauce is heated through.
- Cook cauliflower rice and sugar snap peas per package directions.
- Chop herbs, mix and serve over lettuce cups.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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