Healthy Diet
Lisa’s Healthy P.F. Chang’s Lettuce Wraps with Chicken
- Romaine or Butter Lettuce Leaves
- 2 Tbsp coconut oil
- 11/2 lb boneless skinless chicken breast (organic free range)
- 1 large Yellow Onion, chopped
- ½-1 cup low sodium chicken broth (I like imagine brand)
- 2 kafir lime leaves, 4 X 1” smashed lemongrass shoots (optional)
- 2 cloves Garlic, minced
- 1 Tbsp Coconut Aminos
- ¼ cup + 2 Tbsp Healthy Hoisin Sauce (see below)
- 1 Tbsp Rice Wine Vinegar
- 1 can Water Chestnuts, drained and chopped
- ½ cup Green Onions, chopped
- ½ cup Fresh Cilantro leaves
- 2 tsp Toasted Sesame Oil
How to make it:
Rinse the lettuce leaves, and gently separate them. Pat dry and set aside.
In a large skillet over medium- heat, cook the ground chicken in 1 tablespoon of the coconut oil, breaking up with the back of a wooden spoon. Add ½ cup low sodium chicken broth, kafir lime leaves & cut lemongrass and let cook through until moisture has evaporated. Set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add the onions and saute, stirring frequently. Cook until translucent.
Add the garlic, coconut aminos, hoisin sauce, and vinegar to the onions. Add the chicken; stir to combine and cook for 1 minute. Add the green onions, sesame oil, and water chestnuts.
Stir to combine and cook just until the green onions begin to wilt about 2 minutes. Don’t overcook. You want the water chestnuts crunchy and the onions looking perky.
Remove from heat and transfer to a serving bowl.
To serve, spoon mixture into the well of the lettuce leaves,
OPTIONAL: Add some fresh cilantro leaves, red pepper flakes or crushed almonds if that sounds good.
Hoisin Sauce
Stuff you need:
3/4 cup coconut aminos
1/3 cup almond or cashew butter
2 Tbsp raw honey
1 Tbsp plus 1 tsp rice wine or coconut vinegar
1 Tbsp plus 1 tsp toasted sesame oil –
1/4 tsp garlic powder –
1/4 tsp crushed red pepper –
Ground black pepper to taste
How to make it:
Combine all ingredients in a small Cuisinart or place in a small bowl and stir with a whisk to combine. Store in the refrigerator.
This can be used in rice bowls, stir fries and anytime you want that Asian flavor!
- Romaine or Butter Lettuce Leaves
- 2 Tbsp coconut oil
- 11/2 lb boneless skinless chicken breast (organic free range)
- 1 large Yellow Onion, chopped
- ½-1 cup low sodium chicken broth (I like imagine brand)
- 2 kafir lime leaves, 4 X 1” smashed lemongrass shoots (optional)
- 2 cloves Garlic, minced
- 1 Tbsp Coconut Aminos
- ¼ cup + 2 Tbsp Healthy Hoisin Sauce (see below)
- 1 Tbsp Rice Wine Vinegar
- 1 can Water Chestnuts, drained and chopped
- ½ cup Green Onions, chopped
- ½ cup Fresh Cilantro leaves
- 2 tsp Toasted Sesame Oil
- Rinse the lettuce leaves, and gently separate them. Pat dry and set aside.
- In a large skillet over medium- heat, cook the ground chicken in 1 tablespoon of the coconut oil, breaking up with the back of a wooden spoon. Add ½ cup low sodium chicken broth, kafir lime leaves & cut lemongrass and let cook through until moisture has evaporated. Set aside.
- In the same pan, add the remaining 1 tablespoon of olive oil. Add the onions and saute, stirring frequently. Cook until translucent.
- Add the garlic, coconut aminos, hoisin sauce, and vinegar to the onions. Add the chicken, Stir to combine, and cook for 1 minute. Add the green onions, sesame oil, and water chestnuts.
- Stir to combine and cook just until the green onions begin to wilt, about 2 minutes. Don’t overcook. You want the water chestnuts crunchy and the onions looking perky.
- Remove from heat and transfer to a serving bowl.
- To serve, spoon mixture into the well of the lettuce leaves,
- 3/4 cup coconut aminos
- 1/3 cup almond or cashew butter
- 2 Tbsp raw honey
- 1 Tbsp plus 1 tsp rice wine or coconut vinegar
- 1 Tbsp plus 1 tsp toasted sesame oil –
- 1/4 tsp garlic powder –
- 1/4 tsp crushed red pepper –
- Ground black pepper to taste
- Combine all ingredients in a small Cuisinart or place in a small bowl and stir with a whisk to combine. Store in the refrigerator.
