Ingredients:
For the lettuce wraps:
- 1 lb boneless skinless chicken breasts or thighs cut into 1-inch cubes
- 1 teaspoon sesame oil
- Himalayan salt and black pepper to taste
- 2-3 tablespoons olive oil
- 1 medium red bell pepper seeded and diced
- 1 cup broccoli florets chopped
- 1 head butter or romaine lettuce leaves separated and rinsed
- Roasted cashews optional
- thinly sliced green onions for serving, optional
- sesame seeds for serving, optional
FOR THE SAUCE:
- 1/3 cup coconut aminos low sodium soy sauce gluten-free tamari or low-sodium soy sauce
- 1 tablespoon rice wine or apple cider vinegar
- 1/2 teaspoon low carb sweetener xylitol optional, for sweetness
- 2 teaspoon sesame oil
- 2 medium cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1-2 teaspoons arrowroot starch to thicken - optional
- Almond Butter Sauce
- 1/4 cup creamy almond butter
- 1 teaspoon sesame oil
- 1 teaspoon rice wine or apple cider vinegar
Instructions:
- Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
- Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add the bell peppers and broccoli and stir-fry for 3-4 minutes, or until tender-crisp.
- Meanwhile, whisk together the ingredients for the sauce and stir into a pan along with the cooked chicken.
- Divide among lettuce wraps and top with cashews, sesame seeds, and green onions, if desired.
TO MAKE THE ALMOND BUTTER SAUCE:
- In a small bowl, whisk together the almond butter, sesame oil, and vinegar until smooth. Drizzle over lettuce wraps or serve on the side.