Flavorful, quick, and healthy! Lemongrass, garlic, and sesame are combined for a soy-free Thai-inspired sauce that can be mixed with ground pork or chicken. A delicious low-carb meal that's migraine-friendly and MSG free.
To chop the lemongrass, cut about 1/2 inch off the thick bottom stem and the top stem where it begins to turn a darker shade of green. Cut the piece in half and then peel off a few of the really thick outer layers. Run your (sharp) knife through the inner piece, chopping into very fine pieces, as small as possible. Set aside.
In a large pan, cook ground chicken over medium high heat until cooked through about 5-6 minutes. Meanwhile mix up your sauce by combining the chopped lemongrass, ginger, garlic, water, vinegar, coconut aminos, sesame oil, and honey. Taste and add salt as needed (I usually add about 1 teaspoon to start).
Add the sauce to the cooked ground chicken and bring to a simmer over medium high heat. Cook for about 2-3 minutes until the sauce thickens a bit and coats the chicken nicely. Remove from heat and taste to adjust any seasonings. Spoon the chicken mixture into the lettuce cups and top with chopped carrots, green onions (scallions), and pepper. You can also add toasted sesame seeds for flair.