Chicken Lettuce Wraps with Peanut Sauce

Posted: May 14, 2014 in Health, Nutrition
Tags: ,

I think it’s about time I got back to posting recipes.  I was in the mood for a little something with an Asian flair (again…lol) but I needed it to be lower in carbs (I’m currently cycling my carbs – see my previous post https://fitgirlkris.wordpress.com/2014/02/05/carb-cycling/ ) so that meant no rice for tonight.  I remembered a favorite appetizer when dining out and figured I’d put my healthier spin on it.  So, for tonight’s dinner, I made chicken lettuce wraps with peanut sauce.

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I cooked in bulk so I’m guessing I made about 3 pounds of chicken altogether so you can certainly cut this recipe in half if you’re making a much smaller batch:

Ingredients:

3 lb. Chicken Tenderloins cut into small pieces

Sauce:

1/8 cup Liquid Aminos or Reduced Sodium Soy Sauce

1/8 cup Roasted Garlic Flavored Rice Vinegar

1/8 cup Honey

1/8 cup Unsweetened Almond Milk (I was out of Coconut Milk but you can use that too)

3 TBSP PB2

1 TBSP Natural Peanut Butter (Creamy)

Truvia or Stevia to taste (I used approx 2 tsp) – just to take a little bit of the bitterness away from the rice vinegar.  Since this is a no-cook sauce, you can certainly taste and alter it prior to adding it to the chicken.

 

In a pan over medium heat, add 1 TBSP of Toasted Sesame Oil, chicken, black pepper, garlic, and ginger (I almost never measure these ingredients – I tend to sprinkle them on to taste).  Cook the chicken until it is done.

While the chicken is cooking, add the sauce ingredients to a measuring cup and mix thoroughly.  After mixing, add enough water to fill the measuring cup to the 1 cup mark.

When the chicken is done cooking, add the sauce and simmer until it reduces a bit (about 5-10 minutes).

Wash several large pieces of Romaine Lettuce and pat dry.  Place the chicken on top of the lettuce, wrap up, and enjoy!  Just make sure to have plenty of napkins ready – I don’t know about you, but I’m a total slob when I eat these!

 

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