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–+ servings
Ebonie Garnica

Chicken Lettuce Cups with Shiitake Mushrooms for Full GAPS

Warm ground chicken, shiitake mushrooms, carrots, green onions and coconut aminos in crisp lettuce cups. Full GAPS after the ingredients and raw vegetables are introduced and tolerated; not Intro. Serves four. Optional sesame oil and prepared cashews contain sesame and nuts respectively.
Print Recipe
Cook Time 25 minutes
Refrigerated chicken rest 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Full GAPS, Main Dish
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 pound ground chicken
  • 1/4 cup coconut aminos soy-free; check complete ingredients; for the chicken
Vegetables and pan finish
  • 1 tablespoon natural nonhydrogenated coconut oil first portion, for the chicken
  • 1 tablespoon natural nonhydrogenated coconut oil second portion, for the mushrooms
  • 6 ounces shiitake mushrooms tough stems removed; caps chopped
  • 2 carrots finely chopped
  • 6 green onions green and white parts chopped
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 2 tablespoons the same coconut aminos second measure, for the pan finish
  • 2 teaspoons fresh cold-pressed unrefined sesame oil optional; off heat just before serving
Lettuce and toppings
  • 1 head leaf or Bibb lettuce leaves separated, washed and thoroughly dried
  • 1/2 cup chopped fresh cilantro optional
  • 1/4 cup prepared chopped cashews optional; soaked 1–3 hours, drained, rinsed and dried fully before chopping and measuring

Equipment

  • Large sauté pan
  • Medium mixing bowl with cover
  • Clean bowl for cooked chicken
  • Knife and cutting board
  • Measuring cups and spoons
  • Instant-read thermometer
  • Clean towel or salad spinner
  • Serving plates

Method
 

  1. Mix the ground chicken with the larger measure of coconut aminos in a medium bowl. Cover and refrigerate for 30 minutes. Meanwhile, chop the vegetables, mince the garlic and ginger, and wash and dry the lettuce. Keep the raw-chicken bowl and utensils separate from the lettuce and toppings.
  2. Heat the first portion of coconut oil in a large sauté pan over medium heat. Add the chicken and break it into small crumbles as it cooks. Cook for about 5–7 minutes, until it is cooked through and some edges begin to turn golden. Check that the chicken reaches 165°F (74°C), then transfer it to a clean bowl.
  3. Add the remaining coconut oil and the chopped shiitakes to the same pan. Cook for about 10 minutes, stirring occasionally. The mushrooms will release liquid; let that moisture cook away until the edges begin to turn golden.
  4. Add the chopped carrots and cook for about 5 minutes. They should be tender enough to bite comfortably, with lightly golden edges. Stir in the green onions and cook for about 3 minutes more.
  5. Push the vegetables aside to clear a small space in the center. Add the garlic and ginger there. Stir for about 45 seconds, just until fragrant, then mix them through the vegetables before the garlic darkens.
  6. Return the cooked chicken to the pan with the smaller measure of coconut aminos. Stir until the chicken and vegetables are evenly combined and hot. Remove the pan from the heat. Stir in the optional sesame oil just before serving.
  7. Put a dry leaf on a plate and spoon a few tablespoons of filling into its center. Add cilantro and prepared chopped cashews if using them. Fold the edges around the filling and serve immediately. Start with less filling; you can always add another spoonful.

Notes

Full GAPS: Use after the ingredients and raw vegetables are introduced and tolerated; not Intro or No-Plant GAPS. Choose coconut aminos without soy or added non-GAPS ingredients. This adaptation omits sherry and tamari.
Fat: Coconut oil is listed in two separate portions: one for the chicken and one for the mushrooms. Optional sesame oil must be fresh, cold-pressed and unrefined; stir it in off heat just before serving.
Cashews: Optional. Soak plain cashews for 1–3 hours, drain, rinse and dry fully, then chop and measure the amount listed in the ingredients. Do not soak overnight or beyond six hours. Preparation and drying are additional advance work.
Timing: Refrigerate the raw chicken for its 30-minute rest. Chop and wash during that time. Cooking is about 25 minutes; the 55-minute plan assumes the preparation fits inside the rest. Allow more time if needed. Cook ground chicken to 165°F (74°C).
Storage: Refrigerate filling separately from lettuce in shallow covered containers within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or below for 3–4 days. Reheat to 165°F (74°C), then fill fresh dry leaves.
Allergens: Dairy-free and egg-free. Sesame oil contains sesame; cashews are tree nuts; coconut aminos contains coconut. Keep optional toppings separate for anyone avoiding them.

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