Spicy Asian Chicken Collard Cups

To prep collard leaves, rinse and pat dry thoroughly. Place leaves face down on a cutting board. Use a sharp knife to cut out the thick, woody part of the stem, leaving a few inches at the top.

Mix the sauce. In a medium mixing bowl, whisk together peanut butter, sesame oil, honey, lime juice, garlic, Sriracha (if using), tamari, sea salt, and ginger.

Cook the chicken mixture. Heat a large sauté pan or wok to medium-high heat. Add coconut oil. When oil is shimmering but not smoking, add minced chicken. Allow to pop, crackle, and brown around the edges before flipping. Turn heat down if you see smoking.

When chicken is golden brown and cooked through (approximately 4 to 5 minutes), turn heat to low and add sauce and water chestnuts. Cook for another minute, stirring, until sauce has thickened.

Scoop 1/4 cup chicken mixture onto the top of each prepared leaf. Add a little bit of each garnish if desired, then roll the mixture up in the leaf, slightly overlapping the two open sides of the leaf as you roll. Tie with string if making ahead of time, or eat as-is.

Leftover chicken mixture will keep tightly sealed in the refrigerator up to 4 days.