@oliviaadriance: THAI-STYLE BASIL CHICKEN LETTUCE CUPS (GF, DF)✨ This simple but flavorful dinner comes together so quickly and has become a weeknight staple! I also love a lettuce cup in the summer. Light and refreshing and its giving salad! Ingredients: 1 pound ground chicken 1/4 cup white parts of the green onion (green parts reserved) 4 cloves garlic, minced 1 red bell pepper, thinly sliced 1 large carrot, diced 1/2 cup chopped basil leaves 1/2 teaspoon salt For serving: butter lettuce leaves, sriracha, basil, green onion Sauce: 1/3 cup coconut aminos 1 tbsp unseasoned rice vinegar 1 tsp sesame oil 2 tbsp fresh lime juice 1 tbsp grated fresh ginger 1 tsp sriracha 1 tsp honey 1 tbsp arrowroot starch Instructions: In a 12” skillet over medium heat, sauté the diced onion and ground chicken for about 6 minutes, until the chicken is almost cooked through. Stir in the sliced bell pepper, diced carrot, and minced garlic. Cook for another 2-3 minutes until the veggies begin to soften and the chicken is fully cooked. In a small bowl, whisk together the coconut aminos, rice wine vinegar, sriracha, sesame oil, arrowroot starch, honey, grated ginger, and lime juice. Pour the sauce into the skillet with the chicken and veggies. Stir to combine and simmer for about 1 minute, allowing the sauce to thicken. Remove the skillet from heat and stir in the chopped basil until well incorporated. Spoon the chicken mixture into lettuce cups and garnish with chopped cashews, lime wedges, and a drizzle of sriracha, if desired.

Olivia Adriance

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Region: US

Wednesday 24 June 2026 00:49:54 GMT