The tum wants what the tummy wants, ya cognise? And sect now the tummy most definitely wants whatever more of this spicy, sticky teriyaki fearful enwrapped up in crunchy vegetable lettuces cups and wet with salted peanuts.
A couple things to notation nigh the recipe before you move:
Choosing Your Lettuce: Ultimately you can choose what you equal to use as your lettuce wraps, but I propose alternative for a sturdy foliage -nothing too thin. Floater lettuce is ever a popular alternative, but I usually prefer something equivalent romain, gem or butter lettuce because you can fold/roll it without breaking. I also equal raise up on the lettuce for a way to have in more veg & inferior release.
Paleo Choice: If you’re in require of a soy free/paleo type use coco aminos in localize of the soy sauce/tamari. You can buy it at most Sprouts, Wholefoods, and many upbeat substance supermarkets. A reader told me a few months rearmost that you can also buy it at Walmart now – I’m jealous! I’ve exclusive ever seen it in keep in one course here in the UK and I judge that accumulation is now unopen. You can also buy it on River same I ordinarily do if accessibility is an printing. If you do use coco aminos rightful head trusty to add flavouring to your sauce because it contains way inferior sodium that soy sauce. Notes on how to do that are in the recipe.
If you necessity to urinate these risen of moment for lunches afterward in the day/week then change careful you laden the lettuce and the chicken/sauce severally. Assemble tract before ingestion so that the lettuce doesn’t weakening.
All in all these lettuce wraps are super relaxed to get and demand next to no clip to confound together – added cogitate I’ve been eating these all period.
Prospect you relish!
- 1 tablespoons coconut oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon each salt & pepper
- 1 red chilli deseeded and chopped
- 2 cloves garlic crushed
- 2 tablespoons freshly grated ginger
- 3 tablespoons honey
- 1/4 cup coconut aminos for soy free version or gluten free tamari/soy sauce (if you’re using coconut aminos add a teaspoon of salt)
- 3 tablespoons salted peanuts or cashews for paleo version roughly chopped
- 2 carrots peeled into thin strips
- 1 head lettuce washed and leaves separated butter lettuce, gem lettuce or your choice
- sesame seeds
- green onion sliced
- Add the coconut oil to a pan or skillet and warm on a medium high heat. When the oil is melted and hot add the chicken and cook for 5-7 minutes until cooked through. Remove the chicken from the pan and set aside for a few minutes as you make the sauce
- Add the chilli, garlic and ginger to the pan and cook for 1 minutes, stirring constantly.
- Add the honey and coconut aminos or soy sauce sauce. Stir well and bring the sauce to a boil and then reduce the heat down to medium-low or until it’s only simmering and let cook for about 5 more minutes. Stir frequently to prevent burning. The sauce should reduce down and turn into a thick glaze. Add the chicken back to the pan and toss. Cook for another minute with the chicken in the sauce then remove from the heat.
- Add a few spoonfuls of the chicken mixture into each lettuce cup and top with shredded carrot, green onions, sesame seeds and peanuts/cashews and serve.