Chicken Lettuce Wraps
Servings: 4 Servings
Equipment
- Cutting Board
- Chef's Knife
- Large Skillet
- Measuring Spoons
Ingredients
- 1 Tbs Oil Garlic Infused (vegetable oil)
- 1 Tbs Ginger grated
- 1/2 tsp Red Pepper Flakes
- 1 Pound Ground Chicken
- 1 Can (8oz) Chopped Water Chestnuts
- 1 Large Bell Pepper; Orange, Yellow, or Red finely diced
- 1/2 Cup Shredded Carrots
- 2 Tbs Scallions (green parts only*) sliced on the diagonal
- 1/4 tsp Ground Black Pepper
- 3 Tbs Gluten Free Oyster or Hoisin Sauce (Lee Kum Kee or Kikkoman)
- 2 Tbs Low Sodium Gluten free Tamari (San-J)
- 1 tsp Toasted Sesame Oil
- 1-2 Heads Lettuce (Butter, Boston Bibb, or Romaine) Washed and dried
- 1 Tbs Cilantro Chopped
- 1/4 Cup Peanuts Chopped
- 1 Cup English Cucumber (optional) Sliced
Instructions
- Add garlic inflused oil to a large skillet and heat over medium heat.
- Add grated ginger and red pepper flakes, cook for 1 minute until fragrant
- Add in ground chicken and cook until no longer pink; 3-5 minutes
- Next, add in chopped water chestnuts, bell pepper, shredded carrots, and scallions. Season with black pepper and stir until combined
- Add in oyster or hoisin sauce, low sodium tamari, and sesame oil, mix well.
- Divide lettuce between four plates, add about 1/4 cup of chicken mixture to each lettuce cup, top with cilantro, peanuts, and additional scallions if you wish. Serve with sliced cucumbers with a drizzle of sesame oil
Notes
Chef Notes:
- If not following a Low FODMAP diet; add two cloves in minced garlic with the ginger and red pepper flakes along with 1 cup finely chopped mushrooms, and top with sriracha
- Be sure to carefully check ingredient labels of all items including oyster sauce, hoisin sauce, and tamari (not all tamari is gluten free)
- I prefer oyster sauce in this recipe, however, if you are unable to find a gluten-free, Low FODMAP brand, look for hoisin sauce