Teriyaki Chicken Lettuce Wraps

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Servings: 4 Prep: 10 min Paleo Simple Lunch Added 5 months ago Updated 5 months ago

Missing nutrition data for: Boneless Skinless Chicken Breasts, Red Chili Pepper, Coconut Aminos, Cashews, Shredded Carrots, Lettuce

Ingredients

1 tablespoon coconut oil

1 pound boneless skinless chicken breasts, cut into bite-sized pieces ⚠

½ teaspoon each salt, & pepper

1 red chili pepper, deseeded and chopped ⚠

2 cloves garlic, crushed

2 tablespoons fresh ginger

3 tablespoons honey

¼ cup coconut aminos ⚠

3 tablespoons cashews, roughly chopped ⚠

1 cup shredded carrots ⚠

1 head lettuce, washed and leaves separated ⚠

Instructions

1. Add the coconut oil to a pan or skillet and warm on a medium high heat. When the oil is melted and hot add the chicken and cook for 5-7 minutes until cooked through. Remove the chicken from the pan and set aside for a few minutes as you make the sauce

2. Add the chilli, garlic and ginger to the pan and cook for 1 minutes, stirring constantly.

3. Add the honey and coconut aminos or soy sauce sauce. Stir well and bring the sauce to a boil and then reduce the heat down to medium-low or until it's only simmering and let cook for about 5 more minutes. Stir frequently to prevent burning. The sauce should reduce down and turn into a thick glaze. Add the chicken back to the pan and toss. Cook for another minute with the chicken in the sauce then remove from the heat.

4. Add a few spoonfuls of the chicken mixture into each lettuce cup and top with shredded carrot, green onions, sesame seeds and peanuts/cashews and serve.