Chicken Lettuce Wrap Bowls with Peanut Sauce

Kirsty Palmer
Oct 7
2 min read

Ingredients

Chicken

3 Tablespoons hoisin sauce

2 Tablespoons tamari, or soy sauce

2 Tablespoons rice vinegar

1 Tablespoon Sriracha

1 teaspoon sesame oil

1 Tablespoon avocado or olive oil

1 medium onion, diced

2 cloves garlic, minced

1 Tablespoon freshly grated ginger

500g chicken mince

½ cup water chestnuts, drained and finely diced - depends on season and optional

3 green onions, chopped

sea salt and black pepper, to taste

Bowls

2 cups cauliflower rice, cooked

1 head romaine lettuce, chopped, about 8 cups chopped

1-2 cups shredded carrots

Sriracha mayo, for drizzling

Peanut Sauce

¼ cup peanut butter

2 Tablespoons low sodium tamari, or soy sauce

2 Tablespoons maple syrup

1 clove garlic

1 teaspoon Sriracha

1 Tablespoon water, plus more if needed

Instructions

Whisk together hoisin sauce, soy sauce, rice vinegar, Sriracha and sesame oil in a small bowl. Set aside.

In a large fry pan over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more.

Add mince chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts and green onions.

While chicken is cooking make peanut sauce by whisking together all the ingredients in a small bowl. For a thinner sauce, add water 1 Tablespoon at a time to create the desired consistency. You want to be able to drizzle it over the bowl.

Remove chicken mixture from fry pan and add cauliflower rice. Saute until cooked through.

Add chopped lettuce to four bowls, top with cauliflower rice, carrots and chicken mixture, in sections. Drizzle with peanut sauce and enjoy.

Nutrition

9 WEEK NEW YEAR CHALLENGE - JOIN HERE!