Asian Inspired Chicken Lettuce Cups

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the hoisin sauce: 6 tablespoons tamari 2 tablespoons peanut butter 2 tablespoons blackstrap molasses 4 teaspoons rice vinegar ¼ teaspoon garlic powder ¼ teaspoon onion powder 4 teaspoons sesame oil ¼ teaspoon Red pepper sauce, (like sriracha) or to taste For the Asian chicken: ¼ cup tamari ¼ cup apple cider vinegar ¾ teaspoon sea salt, to taste 1 teaspoon honey ⅔ inch fresh ginger 1 small onion ½ cup water chestnuts 6 ounces shiitake mushrooms 1 pound cooked chicken 1 head butter lettuce ⅓ bunch cilantro ¼ cup roasted cashews 3 tablespoons coconut oil 2 teaspoons minced garlic

Instructions

1. For the hoisin sauce: Place all ingredients in a pint-sized mason jar, secure the lid, and shake until well combined. Store in fridge until ready to use.

2. For the Asian chicken: Combine the tamari, 1 1/2 teaspoons hoisin per serving, vinegar, salt, and honey in a small bowl and stir until the honey is dissolved. Set aside.

3. Peel and mince ginger and set aside. Shred the chicken.

4. Peel and finely chop onion. Finely chop water chestnuts and shiitakes. Set aside in a separate bowl.

5. Remove whole lettuce leaves from head and chill until ready to serve.

6. Coarsely chop cilantro and cashews, set aside for garnish.

7. Heat coconut oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 10 seconds.

8. Add the onion, water chestnuts, and mushrooms; stir-fry for 2 minutes.

9. Add the chicken and cook for 2-3 minutes until heated through. Reduce heat to medium-low.

10. Add half the sauce and combine well, cooking for about 1 minute more. Add more sauce as desired.

11. Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with a sprinkle of cilantro and cashews.

12. Serve warm with extra sauce and/or a side of hoisin sauce.