Submitted by: Jill Coward
Prep Time: 0 Seconds
Cook Time: 25 Minutes
Servings: 4
A favorite appetizer at Thai restaurants, we like to serve extra for a home entree with broccoli and brown rice on the side.
2 garlic
3 tbsp. coconut oil
2 tbsp. tamari, organic
2 tbsp. rice vinegar
1 tsp. honey, raw
2 med. carrot
1 med. summer squash
4 butter lettuce
2 tbsp. almonds
1 lbs. ground chicken
1/2 med. onion
1 pce. fresh ginger
Heat 2 tablespoons of coconut oil over medium heat. Saute ground chicken (or substitute ground turkey). While sauteing, add MOST of the ginger (about 2 inches of grated ginger), minced garlic, and diced onion. Cook until all meat is cooked through. Then add tamari, rice vinegar, and honey.
Meanwhile, heat remaining coconut oil and add carrots (peeled and julienned) and squash (julienned) and saute briefly, adding remaining ginger garlic mixture.
Holding lettuce leaf, mound small amount of meat, top with julienned vegetables, and toasted nuts.
Sprinkle with Sriracha sauce, if you like. Enjoy!!
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