What you need:
2 lbs ground chicken (I use one lb dark meat and one lb white)
3 T. coconut oil
1 large red onion, chopped
2 T. finely chopped fresh ginger
3-4 cloves minced garlic
2 T. coconut aminos
2 T. Red Boat fish sauce
1 T. honey
2 t. lime zest
3 T. fresh squeezed lime juice (from zested limes)
1/2 t. red pepper flakes
2 large scallions, white and green parts, finely sliced
1/2 C Chopped fresh cilantro
1/4 C chopped cashews
1 large head iceberg or butter lettuce
How to do it:
Heat the coconut oil in a large sauce pan over medium heat. Add the onion and ginger and cook, stirring frequently until soft about 4-5 minutes. Add the garlic and cook one more minute. Add ground chicken and turn heat up. cook, breaking up the meat with a wooden spoon or spatula, until partially cooked through. Add the soy sauce, fish sauce, honey, lime zest, lime juice and red pepper flakes and continue to cook, stirring frequently to break up the meat until the chicken is cooked through. Off the heat, stir in the scallions, cilantro and nuts. Salt and pepper to your liking.
To prepare lettuce, place on cutting board and cut off stem and then cut around the inner core of the lettuce and remove the base part of the core. Discard the ragged outer leaves . Rinse the lettuce on the outside and inside and drain slightly. Gently pull apart the leaves and place on a paper towel to dry.
Spoon chicken mixture into lettuce cups and serve with sriracha, finely sliced carrots, lime wedges, cilantro and mint sprigs.