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Asian Chicken Lettuce Wraps Serves 8

16 Large Bibb lettuce leaves

2lb chicken filets, finely chopped

½ cup chopped cashews

6 green onions, thinly sliced

6 tbsp Soy Sauce

2 tsp cornstarch

4 tbsp peanut oil

6oz sliced shitake mushrooms, chopped

3 cloves garlic, minced

2 tsp fresh ginger, minced

Duck sauce for dipping, optional

Soy Sauce for dipping, optional

Arrange the lettuce leaves on a platter. Pour the duck sauce (if using) in a small bowl and place on the platter. Do the same with the cashews.

In a large bowl, combine the chicken, green onions, soy sauce and cornstarch; marinate for 20 minutes. Stir occasionally.

Heat the oil in a large skillet and add the garlic. Stir until fragrant. Add the mushrooms, carrots and ginger; stir fry for 3-5 minutes.

Add the chicken mixture to the skillet and cook, stirring often until the chicken is cooked through. About 10 minutes.

Transfer the chicken mixture to a large serving bowl and serve with the lettuce leaves and condiments.

Net Carbs per serving 7.8 (without dipping sauce)

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