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  • 1 tbsp sesame oil (or other neutral oil)
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced bell pepper
  • 1 cup finely diced mushrooms
  • 1/2 cup green onions, sliced (divided)
  • 1 1/2 tsp minced ginger
  • 1 1/2 tsp minced garlic
  • 1 lb ground chicken (or turkey)
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • tamari honey sauce (below)
  • 1/2 cup whole or chopped cashews (more to top)

For sauce:

  • 1 tbsp tamari or soy sauceĀ 
  • 2 tsp honey
  • 1 tsp Worcestershire sauce or hoisin sauce
  • 1 tsp rice vinegar
  • 1/2 tsp chili garlic sauce (sriracha), optional- can use a dash of red pepper flakes or omit to reduce heat.

To serve:

  • Bibb, Boston or Iceberg lettuce cups
  • Sliced green onions
  • Chopped cashews


  1. Whisk together sauce ingredients and set aside. Heat sesame oil in a large saute pan to medium-high heat.
  2. Add onions and peppers and cook, stirring, until onions are turning translucent.
  3. Stir in mushrooms and cook until soft. Stir in 1/4 cup green onions, garlic and ginger and cook another 20-30 seconds.
  4. Add in ground chicken and season with salt and pepper. Cook until mostly cooked. Stir in sauce and cashews and let simmer until thickened.
  5. Remove from heat, let cool slightly and serve over lettuce cups with remainder of green onions and more chopped cashews if desired.