3tablespoonscoconut aminos, gluten-free tamari or soy sauce
1tablespooncoconut sugar, for keto just add a few drops of stevia or monkfruit or leave out
1tablespoonsrice vinegar
pinchof chili flakes/red pepper flakes
Instructions
Heat the ghee over a medium heat, add onion, mushroom, carrots and bell pepper. Season with sea salt and saute until 3 to 5 minute until the onions are soft. Add in the ginger and garlic, stir until fragrant. Add the ground chicken, season with salt.
Break up the ground chicken with a wooden spoon and turn heat to medium-high heat. Cook until no longer pink 5 to 8 minutes.
While the chicken is cooking whisk together the coconut aminos, rice vinegar, coconut sugar (or honey) and fish sauce. Taste and adjust as needed. Set aside.
Make the dipping sauce as well, by whisking together all the ingredients and set aside.
Add the cooking sauce to the pan with the cooked chicken. Cook just long enough to slightly reduce.
Right at the end, add the water chestnuts, if using.
Remove from the heat and serve in lettuce cups or thinly sliced jicama or jicama tortillas. Top with scallions, red pepper flakes and sesame seeds. Add sriracha for little heat.
Serve alongside the dipping sauce.
You can also serve this mixture over cauliflower rice or sautéed cabbage
Notes
For AIP - leave out the bell pepper. When serving avoid the chili flakes, sesame seeds, sriracha. Leave out the coconut sugar and chili flakes in the dipping sauce.