Thai-Inspired Chicken Lettuce Wraps

Prepare all vegetables: Mince 2 tablespoons fresh ginger and 4 cloves of garlic. Finely chop 6 green onions, separating white and green parts. Drain and chop 8 oz water chestnuts. Finely dice 8 oz cremini mushrooms and 1 medium yellow bell pepper.

Wash and separate the leaves from 2 heads of butter lettuce. Pat dry with paper towels and refrigerate until ready to serve.

In a small bowl, make the sauce by combining 3 tablespoons coconut aminos, 2 tablespoons lime juice, 1 tablespoon sesame oil, 2 tablespoons almond butter, and 2 teaspoons red curry paste. Whisk until smooth and set aside.

Heat 2 tablespoons coconut oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions, minced ginger, and garlic. Sauté for 1 minute until fragrant.

Add 1.5 pounds ground chicken to the skillet and cook for about 5-7 minutes, breaking it up with a wooden spoon until no longer pink.

Add the diced cremini mushrooms and cook for another 3 minutes until they begin to soften.

Add the diced yellow bell pepper and water chestnuts. Cook for 2 minutes, stirring frequently.

Pour the prepared sauce over the chicken mixture and stir well to combine. Reduce heat to medium and simmer for 3-4 minutes until the sauce thickens slightly.

Stir in the green parts of the green onions and 1/4 cup chopped fresh basil. Remove from heat.

Sprinkle 2 tablespoons chopped peanuts over the mixture and toss to combine.

To serve, spoon the chicken mixture into individual lettuce leaves, garnish with additional basil if desired, and serve with lime wedges on the side.