Peanut Chicken and Veggie Lettuce Wraps
These Peanut Chicken and Veggie Lettuce Wraps are an easy, healthy lettuce wrap that will quickly end up in your weekly rotation.
Servings 12 lettuce wraps
- 1 lb chicken breasts
- 2 tsp coconut oil, divided
- 2 tsp sesame oil, divided
- 2 cups finely chopped bok choy
- 1 cup finely chopped snow peas
- 5 oz water chestnuts, finely chopped
- 2 garlic cloves, minced
- 2 tbsp + 1 tsp tamari
- 1 tbsp + 1 tsp honey
- 2 1/2 tbsp thai chili sauce
- 3 tsp rice vinegar
- 1/4 cup + 1 tbsp creamy peanut butter
- 1/4 cup water or low-sodium chicken stock
- butter or iceberg lettuce
- chopped peanut for garnish
Cut chicken into 1-inch chunks. Add to a processor and blend until ground. (Use can also use already ground chicken, but I like doing it myself better, plus it's cheaper!)
Heat a large non-stick pan to a medium-high heat. Once hot, add 1 teaspoon coconut oil and 1 teaspoon sesame oil. Once the oil shimmers, add bok choy and snow peas. Stir-fry (use a wooden spoon to continuously toss and stir) the veggies for 1-2 minutes until bright and slightly softened. Add water chestnuts and garlic, stir-fry another minute. Transfer to a plate and wipe pan clean.
Heat the pan over a medium-high heat, and add remaining coconut oil and sesame oil. Once the oil is shimmering, add chicken. Use a wooden spatula to break up the chicken into as small pieces as you can get them.
While the chicken cooks, whisk tamari, honey, thai chili sauce, vinegar, peanut butter and water in a small bowl.
Once all the chicken is cooked, reduce the heat to low and add the veggies back in along with the sauce. Toss to coat. Spoon into lettuce wraps and garnish with chopped peanuts.
Calories: 118kcal | Carbohydrates: 7g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 256mg | Potassium: 249mg | Fiber: 1g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg