Asian Chicken Lettuce Wraps

 

 

 

 

 

This delicious recipe has quickly become a staple at our house.  Next time you’re craving Chinese food, opt for this instead, you can thank me later.

Ingredients:

2 chicken breasts (thawed)

2 tablespoons minced garlic

1 cup chopped carrots

1 cup chopped zucchini

1 can of sliced water chestnuts, chopped

Olive oil for cooking

3 tablespoons gluten-free soy sauce

Drizzle of sesame seed oil

2 tablespoons oyster sauce

Salt and pepper to taste

Sriracha to taste

1 head of butter lettuce

Slice chicken into 1/4 inch strips and then chop into tiny pieces. In a medium saute pan, on a medium heat, saute garlic and chicken with a bit of olive oil. Cook for about 5 minutes, and add the carrots. Continue to stir on medium heat, after a few minutes and the carrots have gained some color, add the zucchini and water chestnuts. Cook for about 5 more minutes. Now add the soy sauce, sesame seed oil and oyster sauce. Continue to stir over heat for another minute or so.   Add salt and pepper to test.   Let cool for a few minutes; and spoon into individual lettuce leaves.

Serves 4

Satay Chicken Skewers with “Peanut-less” Sauce

Recipe found at the Cavegirl In The Kitchen Blog

Ingredients

Paste
* 1/4 Cup fresh ginger, shredded
* 1/4 Cup shallots
* 4 garlic cloves
* 1 serrano chili pepper, sliced, stem removed
* 1/3 Cup olive oil

Chicken
* 12 boneless, skinless chicken thighs cut into strips
* 1/2 tsp ground sea salt
* 1/4 tsp cayenne pepper

“Peanut” Sauce
* 1.25 Cups coconut milk
* 1/2 Cup natural almond butter
* 2 TB lime juice
* 1 TB fish sauce
* 1/4 tsp fresh ground black pepper

Preparation
In a food processor (or old school with a mortar and pestle) blend together the ginger, shallots, garlic, and chili pepper, adding the oil slowly to create a paste. Set aside half the paste in a saucepan.

Put the other half in a big plastic bag with the chicken strips, salt, and cayenne pepper. Seal it tight, mush it around to coat thoroughly, then refrigerate for 1 hour.

Heat the saucepan with the other half of the paste to med-high on the stove. Cook for 3-4 mins, stirring often. Add the remaining ingredients, whisk until smooth, and simmer until it reaches a creamy consistency (2-3 mins).

Thread the chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins). Serve with the warm sauce.

Enjoy!