THAI CHICKEN LETTUCE WRAPS

Ingredients

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MAIN

• 1 Large Onion
  • Diced
• 4 Cloves Minced Garlic
• 1 Tablespoon Grated Ginger
• 4 or 5 Large Carrots
• 1 Lb Ground Chicken
• 1 Red Pepper
• Lettuce for Wrapping

SAUCE

• 2 Tablespoons Braggs
• 2 Tablespoons Rice Vinegar
• 1 Heaping Tablespoon Brown Sugar
• 1 Lime 
  • Zest and Juice
• 1/2 Teaspoon Red Pepper Flakes

OPTIONAL TOPPINGS

• Scallions
• Cilantro or Mint
• Chopped Cashews or Peanuts

Directions

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MAIN

1. Heat a large pan to medium/low with a few tablespoons of oil.
   
   
2. Add onion, garlic and ginger and cover to cook.
   
   
3. Dice carrots and add to pan. Cover and cook until carrots are starting to soften.
   
   
4. Add ground chicken to pan and cover to cook. When partially cooked, douse pan with Braggs (approximately 1 tablespoon).
   
   
5. Leave the lid off and occasional stir ingredients. Continue to cook for approximately 10 minutes, letting the juices from the chicken cook off.

SAUCE

1. Mix all sauce ingredients together in a small bowl.

MAIN

1. Once the chicken is cooked through, add the sauce to the pan.
   
   
2. Stirring occasionally and simmering on a lower heat, cook for additional 10 minutes.
   
   
3. Top with red pepper and any other additional toppings and serve on lettuce leaves or with rice.

Notes:
The mixture will taste very strong along, but when you put it into a lettuce wrap or rice, it’s not so potent!