2 tablespoons coconut aminos
1 tablespoon cashew butter
⅓ cup low-sodium chicken broth
1½ tablespoons olive oil
3 cloves garlic, minced
½ onion, chopped
1 stalk celery, chopped
1 cup chopped broccoli
10 ounces ground chicken
1 tablespoon grated fresh ginger
1 teaspoon chili paste
2 cups spinach
⅓ cup chopped cashews
Sea salt
Freshly ground black pepper
4 to 6 butter lettuce leaves
1 handful cilantro, chopped
1 lime, cut into wedges
Pickled ginger (optional)
Combine coconut aminos, cashew butter, and broth in a small bowl. Whisk until fully blended. Set aside.
Heat olive oil in a large wok or skillet. Add garlic, onion, celery, and broccoli. Cook for 2 to 3 minutes. Add chicken, ginger, and chili paste. Cook, stirring, for about 5 minutes, or until chicken is nearly cooked through.
Add cashew butter mixture. Stir to combine, and add spinach and cashews. Season with salt and pepper. Cook for about 2 minutes, or until spinach has wilted.
Serve chicken mixture on lettuce leaves with cilantro on top and lime wedges on the side. Include some pickled ginger on each plate if desired.