1tbspfresh lime juiceplus more as needed, and lime wedges for serving
2tspfish sauceplus more as needed
3tbsptoasted sesame oil
1large celery stalk finely diced
2tbsppine nuts
2green onionswhite and light green parts only, sliced, plus more for garnish
5ozshiitake mushroomsstemmed and sliced
2garlic clovesminced
1tspgrated fresh ginger
1lbground chicken thigh meat
Kosher salt
¼cupthinly sliced fresh basil
12inner leaves iceberg or butter lettucetrimmed and chilled
Black sesame seeds for garnish
Instructions
In a small bowl, whisk together the coconut aminos, lime juice, and fish sauce. In a large wok or nonstick skillet over medium-high heat, heat 2 Tbsp of the sesame oil. Add the celery and pine nuts and cook, stirring frequently, for 2 minutes, or until the pine nuts are just starting to brown. Add the green onions and mushrooms, and cook until the mushrooms start to soften, 2 to 3 minutes longer. Add the garlic and ginger, and cook until fragrant, about 1 minute. Transfer the vegetables to a bowl, and return the pan to the stove.
When the pan is very hot, add the remaining 1 Tbsp sesame oil. Add the chicken and a generous pinch of salt. Stir constantly, breaking up the meat with your spatula, until it’s barely cooked through, 3 to 5 minutes. Turn off the heat, return the vegetable mixture to the pan, and pour in the coconut aminos mixture. Stir to coat. Taste, adding salt, fish sauce, or lime juice as needed. Stir in the chopped basil.
Place a generous scoop of the chicken mixture inside each lettuce cup. Sprinkle with sliced green onions and sesame seeds. Serve with lime wedges on the side.
Notes
Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019.