Because of my sesame allergy it makes it very difficult to eat in most Asian restaurants. So if I'm craving something, I learned to make it myself! The family friendly lettuce wraps are healthy, delicious and fun to eat. I leave off the spicy soy sauce mix for the kids and just drizzle the wraps with plain low sodium soy. Serve with brown rice and Sautéed Bok Choy- (recipe in veggie section).
Recipe
-1 lb ground chicken
-2.5 tbsp minced fresh ginger divided
-4 garlic cloves sliced
-1 bunch scallions chopped (save 1 tbsp greens for sauce)
-1 bunch chives chopped
-2 cups shredded carrots and or broccoli slaw (I do a mix)
-4 tbsp rice wine vinegar divided
-3 tbsp soy sauce regular
-2 tbsp soy sauce low sodium
-1/2 tsp freshly ground pepper
-1 tsp crushed red pepper
-1 tbsp peanut oil or canola oil
-1 head red leaf lettuce or butter lettuce leaves
Mix ground chicken, 2 tbsp ginger, garlic, scallions, chives, shredded veggies, 2 tbsp rice wine vinegar regular soy sauce and freshly ground pepper in a bowl. Make sure it is well combined but don’t overmix
In a separate small bowl mix low sodium soy sauce, rice wine vinegar, reserved scallion greens, 1/2 tbsp ginger and crushed red pepper in a bowl.
Head a large skillet to high and add chicken mixture, cook for about 10 minutes making sure to break up large pieces. Push down ground chicken with a wooden spoon so it sears. You want to try to crisp this up but not burn.
Scoop onto lettuce leaves and drizzle with sauce!
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