We love getting takeout from a local Chinese restaurant, but occasionally we want the flavors without the unhealthy stuff sometimes added by restaurants. This dish is an easy take on the flavors we love and is just as nice served in a lettuce cup as it is alongside rice. This would also work with cauliflower rice if you are paleo.
- One onion, finely chopped
- Two tablespoons avocado oil (sesame oil would work well here, too)
- One pound ground chicken
- Several cups chopped greens (I used kale and chard)
- A large handful of cilantro
- A tablespoon garlic paste or several chopped cloves
- A 2-3 inch section of fresh ginger, peeled and chopped
- Two to three tablespoons of soy sauce
- Two to three tablespoons fish sauce
- Two to three tablespoons sweet chili sauce
- One tablespoon sambal olek
- Salt and pepper to taste
- Chives and sriracha to garnish
Sauté the onion in the oil until it’s soft, about 3-5 minutes. Add the garlic and greens and sauté until they are wilted. Add the chicken and salt and pepper. Add the sauces, then the ginger. Allow it to simmer for ten to 20 minutes, stirring occasionally and making sure the chicken is diced up into tiny bites. Serve with rice or in lettuce cups. Cauliflower rice would also work well here! I added chopped chives and a drizzle of sriracha to mine.