Ginger Chicken Lettuce Wraps

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Ginger Chicken Lettuce Wraps
Asian-style lettuce wraps, gluten-free and packed with veggies!
Courses Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Sauce
Courses Dinner
Prep Time 15 minutes
Cook Time 25 minutes
Servings
People
Ingredients
Sauce
Instructions
  1. In a small bowl or measuring cup whisk together water and arrow root powder (or cornstarch if using.) Next, add soy sauce, homemade ketchup (or tomato paste), honey, apple cider vinegar, sesame oil and hot chili sauce (if using) and whisk to combine. Set aside.
  2. Heat the coconut oil in a big pan or wok. Add the ginger, garlic and onion and sautee for a couple minutes.
  3. Next add the carrots, red peppers and zucchini and sautee for about 5 min.
  4. Add the mushrooms and chicken. Cook until mushrooms are soft.
  5. Add the sauce, and simmer for about 10 minutes or until the veggies are soft and the flavours have cooked together. Stir frequently.
  6. Serve hot on a lettuce leaf, sprinkle with fresh green onion, roll it up like a burrito and enjoy!
    Ginger Chicken Lettuce Wraps
Recipe Notes

In the pictures I showed, I used head lettuce for the lettuce wrap. I generally wouldn't buy this because it's hard to find organic, and isn't that high in nutritional value versus other lettuces. But, when it came time to shop for this meal, all the other options were in pretty rough shape. Although head lettuce has a great crunch, my advice would be to choose organic lettuce with big leaves, and is dark green in colour.

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