Teriyaki Chicken Lettuce Wraps
- Womenscorner Desk
- November 24, 2020
Ingredients :
Chicken :
- 1 tablespoons coconut oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon each salt & pepper
Teriyaki Sauce :
- 1 red chilli deseeded and chopped
- 2 cloves garlic, crushed
- 2 tablespoons freshly grated ginger
- 3 tablespoons honey
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- 1/4 cup coconut aminos for soy free version or gluten free tamari/soy sauce, (if using tamari or soy only use 2 tablespoons)
- 3 tablespoons salted peanuts or cashews for paleo version, roughly chopped
- 2 carrots peeled into thin strips
- 1 head lettuce washed and leaves separated, butter lettuce, gem lettuce or your choice
Optional Toppings :
- sesame seeds
- green onion sliced
Method : Add the copra oil to a pan or skillet and warm on a medium high heat. When the oil is melted and hot add the chicken and cook for 5-7 minutes until cooked through. Remove the chicken from the pan and put aside for a couple of minutes as you create the sauce. Add the chilli, garlic and ginger to the pan and cook for 1 minutes, stirring constantly.
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Add the honey and coconut aminos or soy sauce. Stir well and convey the sauce to a boil then reduce the warmth right down to medium-low or until it's only simmering and let cook for about 5 more minutes. Stir frequently to stop burning. The sauce should reduce down and switch into a thick glaze. Add the chicken back to the pan and toss. Cook for an additional minute with the chicken within the sauce then remove from the warmth. Add a couple of spoonfuls of the chicken mixture into each lettuce cup and top with shredded carrot, green onions, sesame seeds and peanuts/cashews and serve.
