Flavorful Chicken Lettuce Cups with Zesty Carrot-Ginger Sauce

Ingredients

• 1 head lettuce leaves
• 1 tbsp canola oil
• 2 inch piece fresh ginger
• 2 tbsp fresh chives
• 1 small yellow bell pepper
• 8 oz water chestnuts
• 1 cup fresh bean sprouts
• 3 tbsp tamari
• 2 tbsp rice vinegar
• 1 tbsp dark sesame oil
• 1 tbsp honey
• 1 tbsp lime juice
• 1 cup baby carrots
• 0.25 cup water
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tsp sesame seeds
• 1 lb ground chicken

Instructions

1. 1For the sauce, blend baby carrots, half of the fresh ginger, lime juice, honey, 1 tbsp rice vinegar, 1/2 tbsp dark sesame oil, water, salt, and black pepper until smooth.
2. 2Heat canola oil in a pan. Sauté the diced yellow bell pepper and the remaining fresh ginger. Add ground chicken and cook until browned, breaking it apart with a spoon.
3. 3Stir in water chestnuts, fresh bean sprouts, tamari, 1 tbsp rice vinegar, and 1/2 tbsp dark sesame oil into the chicken mixture. Cook briefly until heated through, about 2-3 minutes.
4. 4Spoon the chicken filling into individual lettuce leaves.
5. 5Drizzle generously with the prepared carrot-ginger sauce.
6. 6Garnish with chopped fresh chives and sesame seeds before serving.