Asian Chicken Lettuce Wraps
- – Sauce –
- ¼ Cup Hoisin Sauce
- 2 Tbsp Reduced-Sodium Soy Sauce
- 1 Tbsp Ginger, minced
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sriracha® (amount depending on preference)
- – Filling –
- 1 Tbsp Olive Oil
- 1 Medium Onion, chopped
- 2 Cloves Garlic, minced
- 1 lb Ground Chicken
- 1 Can (8 oz) Sliced Water Chestnuts
- – Additional Ingredients –
- Butter Lettuce
- Green Onion
- Julienned Carrots
- Crispy Rice Noodles
- S Soy
- View Substitutions
Replace with liquid aminos or coconut aminos
Combine Ingredients In a small bowl, whisk together sauce ingredients and set aside.
Heat & Cook For the filling, heat oil in a large skillet. When hot, add chopped onion and garlic. Cook until browned and softened.
Add Chicken & Sauté Add ground chicken to the skillet and sauté until cooked through and no pink remains. When cooked, add water chestnuts and sauce to chicken mixture to heat.
Garnish & Prepare Spoon filling into clean lettuce leaves and sprinkle with green onion, julienned carrots, and crispy rice noodles.
Ginger is a powerful antioxidant that has been shown to reduce nausea and may help relieve pain and soreness associated with rheumatoid arthritis.
Chicken is a lean source of protein and may provide your body with the building blocks it needs to build healthy cells.
RA Cooking Tips
Instead of chopping fresh ginger, try a refrigerated ginger paste.
Purchase jars of minced garlic instead of chopping your own.
Purchase matchstick carrots in the salad section of the grocery store.
Use an electric can opener to open cans of water chestnuts and rice noodles.
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