Whole30 recipe by: @40aprons
1 tbsp olive oil
½ yellow onion diced
1 cup baby bella mushrooms minced
3 cloves garlic minced
1 lb ground chicken
½ cup shredded carrots
salt and freshly ground black pepper
¼ cup soy sauce/coconut aminos
2 tsp sesame oil
1 tsp rice wine vinegar
1 tbsp almond butter (we used peanut butter)
2 tsp freshly grated ginger
8 oz can water chestnuts diced
3 green onions thinly sliced, 1 tablespoon reserved
1 head Bibb lettuce leaves gently removed from stem
Sauce
¼ cup coconut aminos
1.50 tsp sesame oil
1 tsp rice wine vinegar
1 tbsp green onions from above ingredients
salt
Garnishes
sesame seeds
thinly sliced green onions
1In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2Add ground chicken and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
3In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, peanut butter, and ginger. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
4Make sauce: whisk together all sauce ingredients in a small bowl.
5When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.
Ingredients
1 tbsp olive oil
½ yellow onion diced
1 cup baby bella mushrooms minced
3 cloves garlic minced
1 lb ground chicken
½ cup shredded carrots
salt and freshly ground black pepper
¼ cup soy sauce/coconut aminos
2 tsp sesame oil
1 tsp rice wine vinegar
1 tbsp almond butter (we used peanut butter)
2 tsp freshly grated ginger
8 oz can water chestnuts diced
3 green onions thinly sliced, 1 tablespoon reserved
1 head Bibb lettuce leaves gently removed from stem
Sauce
¼ cup coconut aminos
1.50 tsp sesame oil
1 tsp rice wine vinegar
1 tbsp green onions from above ingredients
salt
Garnishes
sesame seeds
thinly sliced green onions
Directions
1In a large skillet set over medium heat, heat olive oil. When the oil is hot, add onion and cook for about 3 minutes or until beginning to soften, then add mushrooms and cook 3 more minutes, or until onion is translucent and mushrooms are softening. Add garlic and cook just until fragrant, about 30 seconds, stirring constantly.
2Add ground chicken and cook until browned, crumbling with a wooden spoon or spatula. Add carrots and stir until starting to soften, about 3 minutes.
3In a small bowl, combine 1/4 cup coconut aminos, 2 teaspoons sesame oil, 1 teaspoon rice wine vinegar, peanut butter, and ginger. Whisk until smooth then pour over meat mixture. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat. Season with salt and pepper to taste.
4Make sauce: whisk together all sauce ingredients in a small bowl.
5When ready to serve, spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf and serve with sauce. Garnish with green onions and sesame seeds, if desired.
PF Chang’s inspired chicken lettuce wraps
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