I have a bone to pick with the majority of Chinese restaurants. If you look up the nutritional values of some of your favorite dishes, you will be blown away with how much sodium is in these foods. The added salt, possible MSG, high sodium soy sauces are all big factors the high values. Who wants to feel swollen, sluggish and bloated after eating?!? I know not me!
This version of chicken lettuce wraps will leave you full and satisfied without the high sodium side effects by not adding salt, using low sodium soy sauce and using fresh ingredients. This guilty pleasure will no longer be so guilty.
Chicken Lettuce WrapsPrint Recipe
- 1 Tablespoon Sesame Oil
- 1 Pound Ground Chicken
- 1/4 Cup Green Onion, diced
- 1 Tablespoon Tamari(or soy sauce if not gluten free)
- 1/4 Cup Hoisin Sauce
- 2 Teaspoons Ginger, fresh or pickled
- 1 Tablespoon Rice Wine Vinegar
- 2 Teaspoons Chili Sauce
- 1 8 Ounce Can Sliced Water Chestnuts, drained and finely chopped
- Half a Lime, juiced
- Basil & Cilantro for Garnish
- Butter Lettuce
In a large skillet or wok, heat the sesame oil on medium high heat. Add the ground chicken and cook until cooked through.
Add the remaining ingredients and stir until just combined.
Remove from heat and serve on butter lettuce (or rice).
Adapted by: www.the36thavenue.com