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Photo: Photography / Greg DuPree, Styling / Ali Ramee / Christine Keely
Active Time:25 minsTotal Time:25 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil, divided½cupsliced scallions, plus more for garnish¼cupsliced shallot2tablespoonsgrated fresh ginger2poundsground chickenorturkey¾cupunsalted cashewsorpeanuts, toasted½cupthinly sliced celery½cupno-salt-added chicken broth1tablespooncornstarch2tablespoonslime juice, plus lime wedges for serving2tablespoonsbrown sugar2tablespoonschile-garlic sauce2tablespoons50%-less-sodium tamari1tablespoontoasted sesame oil16leaves BostonorBibb lettuceToasted sesame seeds & thinly sliced bird’s eye chiles for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil, divided
½cupsliced scallions, plus more for garnish
¼cupsliced shallot
2tablespoonsgrated fresh ginger
2poundsground chickenorturkey
¾cupunsalted cashewsorpeanuts, toasted
½cupthinly sliced celery
½cupno-salt-added chicken broth
1tablespooncornstarch
2tablespoonslime juice, plus lime wedges for serving
2tablespoonsbrown sugar
2tablespoonschile-garlic sauce
2tablespoons50%-less-sodium tamari
1tablespoontoasted sesame oil
16leaves BostonorBibb lettuce
Toasted sesame seeds & thinly sliced bird’s eye chiles for garnish
DirectionsHeat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.To make ahead:Refrigerate filling (Steps 1-2) airtight for up to 2 days.Originally appeared: EatingWell Magazine, January/February 2022
Directions
Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.To make ahead:Refrigerate filling (Steps 1-2) airtight for up to 2 days.
Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.
Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.
Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.
To make ahead:
Refrigerate filling (Steps 1-2) airtight for up to 2 days.
Originally appeared: EatingWell Magazine, January/February 2022
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Nutrition Facts(per serving)319Calories20gFat12gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
