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Back in the early days of this blog, I had shared a vegan, tofu version of this recipe that we’d actually preferred to the original chicken recipe P. F. Chang’s serves. Then I had to give up soy, and tried making it with beans or more mushrooms instead. Not much success there. Now that I’m on the autoimmune protocol (and doing much better than I was as a vegan), I’ve brought back the original with a reformulated, less-watery sauce. Those of you that don’t eat meat can still sub tofu or mushrooms, of course. Enjoy!

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Chinese Chicken Lettuce Wraps

Prep Time10

Cook Time20

Total Time30

Servings servings

Ingredients

3 tablespoons coconut oil
8 ounces chicken breasts minced
1 cup water chestnuts minced
1 cup mushroom minced
3 tablespoons onion minced
3 cloves garlic minced
1/4 cup water
2 tablespoons coconut aminos
2 tablespoons honey
1 tablespoon lemon juice
8 leaves romaine lettuce

Equipment

cookware

Instructions

Heat the oil in a large skillet over medium heat. Cook the chicken, water chestnuts, mushrooms, onion, and 1 teaspoon garlic until mushrooms have shrunken and the mixture has heated through.
Combine the water, aminos, honey, lemon juice, and remaining 2 teaspoons garlic.
Spoon the chicken mixture down the center of the lettuce leaves and pour the sauce on top.