Cook the Veggies: In a large, non-stick skillet over medium heat add 1 tablespoon of oil and carrots. Saute for 3-4 minutes, or until carrots become soft. Add garlic and continue cooking for another 30-60 seconds.
2 Tbsp. olive oil, ½ cup carrots, 2 cloves garlic
Add the Meat: Push the vegetables to the side and add the remaining tablespoon of oil with the chicken. Cook over medium heat for 4-5 minutes, stirring occasionally, or until almost cooked through. Crumble ground chicken using a potato masher or the back of a large fork.
1 lb. ground chicken, 2 Tbsp. olive oil
Make the Sauce: In a medium-sized bowl combine Thai sauce ingredients and whisk until combined. Mix sauce into the ground chicken mixture and reduce heat to medium-low. Simmer for 3 minutes.
⅓ cup soy sauce or Tamari, 1 Tbsp. lime juice, 1 Tbsp. brown sugar, 2 tsp. fish sauce, 1-2 tsp. Sriracha sauce, 1 tsp. ginger paste
Serve Thai chicken mixture immediately in lettuce wraps or cups with peanuts, cabbage and green onions. Enjoy!
1 head butter leaf lettuce, ¼ cup peanuts, ½ cup red cabbage thinly sliced, ¼ cup green onions