Serves 4
30 min
Chicken Lettuce Wraps
Recipe GLPR99ce85e9a74bed
Seasoned ground chicken served in crisp butter lettuce leaves with water chestnuts and aromatics. This fresh, grain-free dish comes together quickly in a single skillet and works perfectly as a light main course or appetizer. The chicken is cooked until tender and coated in a savory Paleo-friendly sauce made with coconut aminos, hoisin, and fish sauce.
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Ingredients
3 tablespoons Paleo hoisin sauce
2 tablespoons coconut aminos
1 teaspoon arrowroot powder
1 teaspoon Red Boat fish sauce
1 teaspoon rice vinegar
½ teaspoon toasted sesame oil
1 tablespoon avocado oil
1 large shallot, minced
3 garlic cloves, minced
2 teaspoons minced fresh ginger
1 pound ground chicken (dark meat preferred)
1 cup minced canned water chestnuts
2 scallions, thinly sliced
1 head butter lettuce, separated into leaves
Directions
Combine the hoisin sauce, coconut aminos, arrowroot powder, fish sauce, rice vinegar, and sesame oil in a small bowl, whisking until well blended. Set aside.
Heat the avocado oil in a large skillet over medium heat. Once shimmering, add the minced shallot and cook while stirring occasionally, until just beginning to soften, approximately 2 to 3 minutes.
Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the ground chicken to the skillet and use a spatula to break it apart into small pieces. Cook, stirring often, until the chicken is fully cooked through with no pink remaining, approximately 6 to 8 minutes. If excess liquid has accumulated, drain carefully.
Pour the prepared sauce over the cooked chicken and stir constantly until the sauce thickens and becomes bubbly, about 1 to 2 minutes.
Fold in the water chestnuts and toss gently to combine. Top with the sliced scallions and taste, adjusting seasonings as needed.
To serve, spoon a portion of the chicken mixture onto each butter lettuce leaf. Enjoy the lettuce wraps fresh and warm.
