Chinese Chicken Lettuce Wraps

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 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2 servings

Ingredients

Equipment

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.

Nutrition

Calories: 643kcal | Carbohydrates: 52g | Protein: 39g | Fat: 32g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 805mg | Potassium: 1410mg | Fiber: 8g | Sugar: 21g | Vitamin A: 200IU | Vitamin C: 18.2mg | Calcium: 20mg | Iron: 2.2mg

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