This recipe produces a large batch of sweet-and-spicy ground chicken studded with crunchy cashews and celery—making it great for easy weeknight entertaining or meal prepping.
Ingredients:
2 tablespoons neutral oil, such as canola or avocado, divided
½ cup sliced scallions, plus more for garnish
¼ cup sliced shallot
2 tablespoons grated fresh ginger
2 pounds ground chicken or turkey
¾ cup unsalted cashews or peanuts, toasted
½ cup thinly sliced celery
½ cup no-salt-added chicken broth
1 tablespoon cornstarch
2 tablespoons lime juice, plus lime wedges for serving
Heat 1 tablespoon canola oil in a large flat-bottom wok or cast-iron skillet over medium-low heat until shimmering. Add scallions, shallot and ginger and cook, stirring occasionally, until starting to soften, 2 to 4 minutes. Increase heat to high and add the remaining 1 tablespoon canola oil and chicken (or turkey). Cook, breaking up with a wooden spoon, until no longer pink and most of the liquid has evaporated, about 8 minutes. Add nuts and celery and cook, stirring occasionally, until the celery is soft, about 3 minutes more.
Whisk broth and cornstarch in a medium bowl until smooth. Whisk in lime juice, brown sugar, chile-garlic sauce, tamari and sesame oil. Add to the pan and cook, stirring frequently, until the sauce thickens, about 3 minutes.
Serve about 1/3 cup filling in each lettuce leaf. Garnish with scallions, sesame seeds and/or chiles and serve with lime wedges, if desired.
