Recipe

Asian chicken lettuce wraps recipe

Crisp lettuce cups filled with savory ground chicken, shrimp, and crunchy vegetables, served with a creamy peanut sauce on the side.

Asian chicken lettuce wraps recipe

Total time

35 min

Servings

6

Net carbs

6g

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Ingredients

What you need

Adjust servings

6 servings
6
  • 3-4 large clove garlic (2 tbsp finely chopped)
  • 1 large shallot (or yellow onion (finely chopped))
  • 3 thin slice ginger (1.5 tbsp finely chopped)
  • 1 medium carrot (⅔ cup chopped carrots)
  • 1 medium stalk celery (⅔ cup chopped celery)
  • 5-6 whole canned water chestnuts (drained)
  • ½ lb raw white shrimp (peeled and deveined)
  • 2 tbsp Avocado oil
  • ½ lb ground chicken
  • ¼ tsp coarse salt (or more to taste)
  • ⅛ tsp white pepper (or more to taste)
  • 3 tbsp unsalted peanut butter (or almond butter)
  • 1 tbsp soy sauce (or 2 tbsp coconut aminos)
  • 2 pinches sugar (skip if using coconut aminos)
  • 2 tsp hot sauce (optional)
  • 3-4 tbsp apple juice (or water (to thin the sauce))
  • 1-2 head Butterhead lettuce (iceberg lettuce, or romaine lettuce)
  • 3 tbsp Toasted almond (cashew nuts, or peanuts, roughly chopped)
  • 1 scallion (chopped)

Instructions

How to cook it

Prep timer

35:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Finely mince the garlic, shallot, and ginger, then pulse the carrot and celery in a food processor until diced into small pieces with texture remaining. Roughly chop the drained water chestnuts and cut the shrimp into small bite-size pieces.
  3. 2. Whisk together the peanut butter, soy sauce, sugar, hot sauce, and apple juice until smooth and pourable, adjusting consistency as needed.
  4. 3. Heat a 12-inch skillet or wok over medium-high heat until warm to the touch 2–3 inches above the surface, then add oil and sauté the garlic, shallot, and ginger with a pinch of salt for about 10 seconds until fragrant.
  5. 4. Add the ground chicken, season with salt and white pepper, and cook for 3 minutes until cooked through and broken into small bits. Continue cooking over medium heat for 2 minutes more until moisture evaporates and the pan is no longer wet.
  6. 5. Increase heat to medium-high, add the carrot and celery with a pinch of salt, and sauté for 1–2 minutes until slightly softened but still crunchy. Stir in the water chestnuts and shrimp, tossing for about 1 minute until shrimp just turn opaque.
  7. 6. Add 2 tablespoons of the prepared sauce and stir-fry for 10 seconds to coat lightly, keeping the filling from becoming soggy. Taste and adjust seasoning with additional salt and white pepper if desired.
  8. Cook until the thickest piece reaches 165F and the juices run clear.
  9. 7. Arrange individual lettuce leaves on a serving platter and spoon the warm filling into each cup. Garnish with chopped scallions and toasted nuts, and serve the remaining sauce on the side.

Source & attribution

I Heart Umami · IMPORTED

https://diet.driv.space/recipes/asian-chicken-lettuce-wraps-recipeI Heart Umami reference: https://iheartumami.com/paleo-chinese-chicken-lettuce-wraps/

Rated 4.98/5 from 41 ratings on I Heart Umami. Method rewritten in-house; see source for the publisher's original.