Pistachio Chicken Lettuce Wraps
By Mackenzie Burgess, RD
Yield
Ingredients
1 tablespoon olive oil
1 pound ground chicken
Salt and pepper, to taste
1 ½ tablespoons fresh ginger, grated
1 tablespoon garlic, grated
1 ½ cups quick cooking vegetables of your choice, diced into ¼-inch pieces (sweet bell peppers, carrots, broccoli, zucchini, etc)
2 tablespoons low sodium soy sauce, plus more for serving
1/2 cup roasted and shelled lightly salted pistachios, roughly chopped
1 head of lettuce, leaves separated (or 7 ounce container of ready-to-go lettuce boats)
Lime wedges, for serving
Instructions
Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 minutes
Heat oil in a large skillet over medium-high heat. Then, add ground chicken. Break the chicken apart with a spatula and cook until browned and no longer pink, about 3-5 minutes. Season with salt and pepper to taste.
Add ginger, garlic, and diced vegetables to the same skillet and cook for 2 minutes.
Stir in the soy sauce and chopped pistachios, mixing well to combine. Cook for another 1 minute, allowing the flavors to meld together. Then, remove from heat.
Serve the chicken mixture in crisp lettuce leaves, topped with a squeeze of lime juice and a dash of soy sauce if desired.
Notes:
To save time, you can buy tubes of ready-to-go ginger and garlic paste. You could also use minced ginger and garlic if you’re not able to grate them.
If you have unroasted pistachios, you can easily toast them for extra flavor. Add the pistachios to a small pan over medium heat. Let toast for 3-5 minutes, stirring occasionally, until lightly browned.
