All the complex flavors of Thai take out without the questionable ingredients or allergens like peanut oils, soy, and MSG.
The good news is, herbs like ginger, turmeric, and cilantro often found in Thai cuisine are anti inflammatory and aid in detoxification. So when we use whole food ingredients, and avoid the inflammatory oils, we have a meal that will leave you lean and satisfied instead of tired and bloated.
Despite what appears to be a long list of ingredients, this dish is actually a lot simpler than it appear. It takes only about 10 minutes to prep and 10 minutes to cook. Save more time by doubling the recipe for a quick lunch or next night dinner leftovers.
Healthy, low carb, gluten, peanut, soy, and diary FREE!
Ingredients:
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2 tbs Avocado Oil
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1 lb Ground Chicken
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1/2 cup Carrots, shredded
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1 clove Garlic, crushed
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1/3 cup Coconut Aminos
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1 tsp Ginger, grated
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1 tsp Turmeric
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1 tbsp Lime Juice
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1 tbsp Coconut Sugar
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2 Green Onions, chopped
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1 head Butter Leaf Lettuce
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1 cup Red Cabbage, shredded
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1/4 cup Cashews, chopped
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2 tbsp Cilantro, chopped
Instructions:
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In a large skillet add oil and chicken, cooking for 4 minutes.
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Add carrots and garlic cooking an additional 4 minutes.
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Meanwhile, combine coconut aminos, ginger, lime juice, sugar, and green onions, whisking to combine.
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Add sauce to cooked chicken and simmer on low heat for 5 minutes.
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Serve Thai chicken mixture in lettuce leaves with shredded cabbage, cashews, and cilantro as toppings.
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