- 1/4 cup coconut aminos
- 1 tablespoon rice vinegar
- Juice of 2 limes (about 1/4 cup juice)
- 2 garlic cloves, minced (about 1 tablespoon)
- 4 green onions, beards trimmed and sliced thin
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon chili paste or sriracha
- 1 pound ground chicken or turkey
- 2 teaspoons extra virgin olive oil
- 12 leaves of Boston or butter lettuce
- 1/2 cup toasted cashews
- Garnishes: sliced green onions, matchstick carrots, matchstick cucumbers, matchstick radishes
- Combine all coconut aminos, rice vinegar, limes, minced garlic, green onions, minced ginger, and chili paste in a medium bowl, whisking to combine.
- Put the ground chicken in a shallow bowl or container and pour in half of the sauce. Mix the sauce into the ground meat – it should more or less soak up the liquid. Cover and refrigerate for at least 30 minutes.
- Meanwhile, prepare any desired garnishes.
- Add the remaining sauce to a small saucepan and bring to a boil. Boil for 1-2 minutes to reduce slightly, then remove from heat. It should thicken up some—just enough so that it’s not too watery. You can boil it a little longer to thicken it up more, but be watchful—it will reduce very quickly!
- Once the chicken has marinated, remove from the refrigerator. Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-8 minutes, until the meat is cooked through and liquid has evaporated. Remove from heat and let cool slightly.
- To assemble the lettuce wraps, lay out the Boston or butter lettuce leaves. Spoon some of the chicken into each leaf. Garnish with veggies. Spoon a bit of the sauce into each leaf. Eat ‘em taco-style!
To toast cashews, preheat the oven to 350 degrees. Spread cashews out on a baking sheet and toast for about 8 minutes. Let cool before using.
Keywords: thai chicken lettuce wraps with ginger-garlic sauce, ginger garlic sauce, thai chicken