Two-Way Thai Lettuce Wraps: Chicken and Tempeh
Ingredients
- 1 lb ground chicken (or 8 oz block of tempeh)
- 1 red pepper
- 8 oz can sliced water chestnuts
- 4 oz shiitake mushrooms (or mushrooms of choice)
- 1 shallot
- 2 cloves garlic
- 1 tbsp avocado oil (or cooking oil of choice)
Sauce
- 3 tbsp coconut aminos (or soy sauce)
- 1 tbsp honey (or maple syrup)
- 2 tbsp peanut butter (or almond butter)
- 1 tbsp rice wine vinegar (or ACV)
- 1/2 - 1 tbsp sriracha (optional)
- 1/4 tsp ground ginger
- Salt/pepper/red pepper flakes to taste
For Serving
- 1 head of butter lettuce (or iceberg lettuce)
- Peanuts (optional)
- Green onions (optional)
- Brown/white rice or cauli rice
Preparation
In a sauté pan, heat avocado oil over medium heat. Add diced shallots and minced garlic, cook for 1 minute. Add EITHER ground chicken or tempeh (diced into small pieces) and cook about 3-4 minutes, stirring and breaking up frequently (until chicken is cooked or tempeh resembles cooked ground meat). Add in finely diced peppers and mushrooms, and cook for 4-5 minutes, or until peppers are softened.
In a small bowl, mix together sauce ingredients - coconut aminos, almond butter, honey, sesame oil, ginger powder, and sriracha. Add sauce and chopped water chestnuts to the chicken, stir, turn to low, cover and cook for 3-4 minutes.
Serve in lettuce cups if eating right away, or store lettuce and filling separately in the fridge for later.