Bibi Tan's Chicken Lettuce Wraps with Peanut Sauce
8.9g
Net Carbs
19.7g
Protein
17.0g
Fat
1.2g
Fiber
269
Calories
Ingredients:
- 2 tablespoons tamari soy sauce
- 1 tablespoon unsweetened rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon no sugar added creamy peanut butter
- 2 packets no sugar sweetener
- 1 serving spicy Thai chili sauce
- 2 medium scallions (30g)
- 1 tablespoon olive oil
- 1 pound (16 ounces) ground chicken
- 2 cloves fresh garlic, minced or pressed
- 2 ounces shallot, minced
- 4 medium mushrooms (72g)
- 1/3 cup waterchestnuts
- 8 leaves butterhead lettuce (60g)
Directions:
Atkins Success Story Bibi Tan reinvents one of her most beloved dishes by scrapping the sugar.
- Whisk together the soy sauce, rice vinegar, sesame oil, peanut butter, sweetener, and chilli garlic sauce. Microwave it for about 20 secs, whisk again and set aside. Dice the green onion and set aside the white and green portions aside.
- In a large skillet with the olive oil, turn the heat up to medium. Add the ground chicken, garlic, shallots, white portion of green onions, salt and pepper to taste. Stir-fry the chicken mixture until the meat is cooked through.
- Slice the mushrooms and dice the water chestnuts then add them into the pan. Mix well and allow it to cook for about 1 minute.
- Next add the sauce mixture, combine and mix well in the skillet. Add in the reserved diced green tops of the onions, stir and let it cook for an additional 2-3 minutes.
- Removed chicken mixture from heat, spoon onto lettuce leaves and serve. Each serving is two lettuce cups.
