Calories: 205 Proteins: 15 Carbs: 14 Fibers: 1 Fats: 9 Serves: 6 Total time: 15M
1 Tbsp sesame oil
¼ cup onion, diced
2 cloves of garlic
1 Tbsp fresh minced ginger or ginger paste
10 oz chicken breast, cubed
¼ cup BBF Coconut Aminos
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2 Tbsp Thai sweet red chili sauce
juice of 1 lime
1 tsp maple syrup, honey, or agave
⅓ cup peanuts chopped
¼ cup scallions chopped
¼ cup cilantro fresh, chopped
½ cup carrots, shredded
sesame seeds for topping
1 head butter lettuce – leaves removed rinsed and dried
Make the garlic, and ginger pan sauce. Heat up a pan to medium-high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.
Cook the chicken. Add the cubed chicken to the pan, toss it in the pan sauce and season the chicken with a little salt and pepper, and let it cook until it starts to turn golden brown and there is no pink, about 3-4 minutes.
Make the Thai chili sauce. Meanwhile, add the BBF Coconut Aminos, chili sauce, lime juice, and honey to a small bowl and mix to combine.
Add the sauce to the chicken. Sprinkle the chopped peanuts over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions, and cilantro.
Assemble the lettuce wraps. To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps. Enjoy.
