Peanut Chicken Lettuce Wraps
Ingredients
- 1 Tbsp avocado oil, or extra-virgin olive oil
- 1 lb ground chicken
- 1 lb button mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 4 cloves fresh garlic, pressed
- 1 Tbsp freshly grated ginger
- 1 Tbsp Arrowroot powder, gluten-free flour, or cornstarch
- 1/4 cup coconut aminos, Braggs liquid aminos, tamari, or low sodium soy sauce
- 1/4 cup chicken bone broth
- 2 heads butter lettuce, leaves picked, rinsed and spun dry
- 1 medium head radicchio, leaves picked, rinsed and spun dry
- 1/2 cup chopped raw peanuts
- 4 green onions, sliced
Peanut sauce:
- 4 Tbsps all-natural creamy peanut butter
- 2 Tbsps hot sauce, or to taste
- 1 Tbsp coconut aminos, tamari, Braggs liquid aminos, or low sodium soy sauce
- 1 Tbsp raw honey
- 1 fresh lime, juice and zest
- 1 fresh garlic clove, pressed
Instructions
- Heat your oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until no longer pink.
- Stir in your mushrooms, onion, garlic, and ginger.
- Continue to saute until it starts to brown, around 8 minutes.
- Sprinkle your chicken with Arrowroot powder then add the coconut aminos and broth, while stirring constantly to form into a thick sauce.
- Meanwhile, make your peanut sauce.
- In a small bowl, whisk together all of your ingredients for the peanut sauce until well combined.
- To assemble your wraps, arrange mixed lettuce leaves on a platter or wooden board as shown.
- Top with spoonfuls of your chicken mixture then drizzle with the peanut sauce as desired.
- Sprinkle with green onions and chopped peanuts and enjoy!
Like this? Leave a comment below!