Cashew Chicken Lettuce Wraps

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:

  1. Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
  2. 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.
  3. 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.
  4. Meanwhile, whisk together the ingredients for the sauce and stir into a pan along with the cooked chicken.
  5. Divide among lettuce wraps and top with cashews, sesame seeds, and green onions, if desired.

TO MAKE THE ALMOND BUTTER SAUCE: 

  1. In a small bowl, whisk together the almond butter, sesame oil, and vinegar until smooth. Drizzle over lettuce wraps or serve on the side.

 

Source: Life Made keto