Low Carb Asian Chicken Lettuce Wraps

Chef Anthony demonstrates how easy it is to make this restaurant favorite at home, using fresh and healthy ingredients.

Recipe: Asian Chicken Lettuce Wraps

Ingredients

• 1 tbsp avocado oil
• 1 lb shittake mushrooms (or any mushrooms will work here, make sure they are finely chopped)
• 1 lb ground chicken
• 1 pinch salt
• 1 yellow onion, diced
• 4 cloves garlic minced
• 1 tbsp freshly minced ginger (or 1 tsp dried)
• 1 tsp hoisin sauce or honey
• 2 tbsp low sodium soy sauce (use coconut aminos or tamari for gluten free)
• 2 tsp sriracha (optional)
• 1 can water chestnuts, finely chopped
• 1/2 cup matchstick carrots (shredded carrot)
• 4 green onions, sliced
• Sesame oil to drizzle (optional)
• 1 head romaine or Boston leaf or iceberg lettuce

Instructions

1. Heat avocado oil in a large frying pan over med-high heat. Add mushrooms and cook for 4-5 minutes until juices start to release, then add chicken, season with a pinch of salt, and break up with a slotted spoon, cooking for 2 minutes until lightly browned.

2. Add onions, garlic, ginger, soy sauce, hoisin sauce or honey, sriracha (if using) water chestnuts and carrots, mixing all together and sauteing until chicken is fully cooked, about 8-10 minutes. Remove from heat and stir in green onions. And drizzle with sesame oil.
3. Add chicken mixture to lettuce leaves then serve and enjoy!