½cupwater chestnutsomit for AIP to avoid citric acid
1lbground chicken
½tspsea salt
¼tspblack pepperomit for AIP
2tbspgreen onionchopped
1head butter lettuce
Instructions
Combine the ingredients for the sauce in a small bowl. Whisk vigorously to break up the almond butter. Season to taste and set aside.
Using a large deep skillet, heat the avocado oil over medium heat. Add the onion, garlic, ginger, water chestnuts mushrooms, and saute for 5-6 minutes until the vegetables soften. Set aside.
Add the ground chicken and season with salt. Crumble with a wooden spoon and cook through. Add the vegetables back to the pan and stir to combine.
Pour in the majority of the sauce, leaving some to serve on the side. Stir to combine and cook for another 1-2 minutes. Top with green onion.
Serve the ground chicken mixture in a bowl with a serving spoon along with the butter lettuce leaves washed and separated, and extra sauce on the side.