1tbspfinely chopped Fresno chili pepper (or more depending on desired spiciness)
1inchginger
Lettuce Wraps
1tbspsesame oil
1 onionfinely diced
4clovesgarlic
1 poundground chicken (or pork)
1/2cupfinely chopped celery
1cupfinely chopped mushrooms
1cupgrated carrot
3tbspchopped fresh ginger
2/3cupchopped green onions
1headbutter lettuce or gem lettuce
Instructions
Start by making the sauce. To a NutriBullet container or blender combine all of the ingredients for the sauce and blend until completely smooth. Taste and adjust the flavouring by adding more chili, ginger etc. if desired
Make sure that all of the veggies are chopped and ready.
Heat 1 tbsp sesame oil in a large skillet on medium heat and then add in the diced onion and garlic. Leave to cook for about 2 minutes until the onions become translucent and then add in the ground chicken. Use a wooden spoon to break the meat up into a crumbly texture.
After 4 minutes of cooking add in the diced celery, mushrooms, carrot and ginger and continue to cook for another 3 to 4 minutes until the mushrooms have softened and the chicken is no longer pink and completely cooked through.
Finally add green onions and 2/3 of the sauce. Stir to ensure everything is well coated and warmed through before removing from the heat.
Serve the meat mixture spooned into the lettuce cups with the remaining sauce drizzled overtop and chopped cashews for garnish.