INGREDIENTS

• 1 package ground chicken
• Two celery stalks, chopped
• 1/4 white onion, chopped
• 3 closed garlic, minced
• 1/2 cup of cashews
• 2 TBS olive or avocado oil
• 1 TSP sesame oil
• Salt and pepper
• 3 green onions, diced
• 1 TBS rice wine vinegar
• 1 TBS sesame seeds (optional)
• 1/2 tsp ginger
• 1/2 TSP chili garlic sauce (This is located in the Asian food aisle at Kroger. Zero carbs. Adds great flavor to a lot of dishes. I highly recommend buying some)
• 4 TBS liquid aminos (or soy sauce)
• 1 can sliced water chestnuts, diced (optional, but so so good)
• 1/2 head iceberg lettuce

INSTRUCTIONS

• Add 2 TBSP oil to a skillet or wok and heat on med/high heat.
• Add the ground chicken and cook for five minutes, stirring occasionally.
• Add half of the liquid aminos (or soy sauce), garlic, ginger, white onion and celery
• Continue cooking until chicken begins to brown.
• Add sesame oil, water chestnuts, remaining soy sauce, salt, pepper, chili sauce and cashews
• Cook for a few more minutes, stirring regularly to toast your cashews
• Turn off the heat and top with chopped green onions and a sprinkle of sesame seeds.
• Serve in lettuce cups or over rice.