• 3/4 pound ground chicken
  • 1/4 cup chopped fresh basil or 1T dried basil
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 large garlic cloves, finely minced
  • 1 cup of shredded carrots
  • 1 can of black beans
  • 1 large jalapeno chili, chopped fine
  • Chopped yellow bell pepper
  • 1 tablespoon Harissa olive oil
  • 2 tablespoons Persian Lime olive oil
  • 1 splash of Blackberry Ginger 1
  • handfull of bean sprouts per serving (optional)
  • Boston lettuce leaves
  • Chopped green onions (optional)
  • Roasted peanuts, chopped (optional)

Combine first nine ingredients in a bowl and stir to blend well. Heat both oils (Harissa and Persian Lime) in a heavy medium sized skillet till hot but not smoking. Add chicken mixture and sauté until chicken is just cooked through (about 5 minutes). Halfway through cooking chicken (2.5 min) add a splash of blackberry ginger balsamic vinegar. Transfer chicken mixture to a platter and arrange lettuce leaves around edges. Serve, passing the chopped green onions, bean sprouts, and/or chopped roasted peanuts if you are using these. Add soy sauce or blackberry ginger for additional taste.