- 2 tsp. coconut oil (or olive or grapeseed oil)
- 1 lb. lean turkey chop meat (or could use chicken chop meat or beef if you are not doing the original meal plan)
- 1 TBSP . fish sauce
- 1 – 2 TBSP. Sriracha sauce (depending on how much heat you like)
- o First time I made this I actually used the Chinese garlic chili sauce (like the one on restaurant tables at Chinese places) and it came out just as awesome.
- 1 TBSP. water
- Zest from 1 large lime
- Juice from 1 large lime (about 1 1⁄2 TBSP. juice)
- 1⁄4 cup thinly sliced green onion (I don’t like scallions so I opt to use 1⁄2 diced white/yellow onion)
- 1⁄2 cup chopped cilantro
- 1 – 2 heads iceberg lettuce (if using for lettuce wraps) Directions:
- Heat the oil in a heavy frying pan, then sauté the meat until it’s cooked through and starting to brown, breaking apart as it cooks.
- While meat cooks, mix together the fish sauce, Sriracha sauce, and water in a small bowl.
- Zest the skin of the lime and squeeze the juice. (You may need 2 limes to get enough juice, but only use the zest from 1 lime.)
- Thinly slice the green onions (or dice white/yellow onion) and chop the cilantro.
- When the meat is done, add the Sriracha sauce mixture and let it sizzle until the water has evaporated, stirring a few times to get the flavor mixed through the meat. Turn the heat off and stir in the lime zest, lime juice, onions and chopped cilantro.
Note – this freezes extremely well. I froze 2 oz. portions in the small Glad containers that fit exactly 2 oz. My favorite is this as a snack over either plain brown rice or quinoa since there is so much flavor.