Lettuce Chicken Cups with Anti-inflammatory Spices

Ginger, onions and chili are anti-inflammatory spices.

Ingredients:

• ½ pound ground chicken or ground turkey

Marinade A:

• ½ tbsp. olive oil
• 1 tsp soy sauce
• 1 tsp fish sauce

Ingredients B:

• 1 tbsp olive or coconut oil
• ½ red onions, finely chopped
• 1 clove garlic, finely minced
• Minced fresh chilies (optional)

Ingredients C (premix):

• 1 tbsp fish sauce
• ½ lime, juiced

• 1 head butter lettuce
• Cilantro – cut into tiny strips.

Method:

1. Marinade the ground chicken with Marinade A for 30 minutes.
2. Heat a wok or frying pan over medium high heat.
3. Add Ingredients B. Stir-fry until lightly browned and fragrant. Push the cooked ingredients to the side of pan.
4. Add Chicken and stir-fry until golden brown.
5. Mix in #3 and Ingredients C.
6. Serve in butter lettuce cup, topped with cilantro.

 
© Copyright 2015 Michael Lam, M.D. All Rights Reserved.