Korean Chicken Lettuce Wraps

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This recipe is a spin off from one of my favorite dishes from the “Skinny Taste: Fast and Slow” cookbook but with a little spin on it. I don’t add rice to cut carbs, I cook in carrots, and I use a garlic chili paste instead of just red pepper chili flakes!

This recipe is super quick to make and great for a week night meal. It is 2Bmindset dinner approved and also Keto diet approved. Happy cooking my friends!

Ingredients:

For Sauce:

1/4 cup reduced-sodium soy sauce

1 teaspoon sesame oil

2 brown sugar, or coconut sugar

1 teaspoon garlic chili paste (if you like spicy don’t hold back here)

1/2 teaspoon grated ginger

1 teaspoon cornstarch

cooking spray

Meat Mixture:

1 pound ground chicken or turkey

1 medium chopped yellow onion

2 garlic cloves

1/2 cup shredded carrots

Lettuce Cup add-on:

1 head of Bibb Lettuce broken out into cups

1 cucumber diced

sesame seeds

gochujang or sriracha at your discretion

2 sliced scallions

Cooking instructions:

Start by mixing in all sauce ingredients into a small bowl and set aside.

Heat a large saute pan over medium, spray with oil and add ground chicken. Brown meat all the way through 5-7 minutes.

Drain off fat as needed and push meat to one side of pan. Add onion and garlic to the empty sided and move around to get a good sizzle for 1-2 minutes then mix all ingredients in pan together.

Add corn starch to sauce and mix together. Pour sauce ingredients into pan mixing all the way through coating all meat. Cover and simmer 2-4 minutes then add carrots mixing through. Cover again for 2-4 minutes.

Remove from heat and build your cups topping with meat, cucumbers, sesame seeds, gochujang, and scallions.

If you aren’t going for a low carb recipe this meat can also be topped over rice and add a fried egg and kimchi to give it a bimbibop vibe!!

The world is your oyster don’t be afraid to make it your own adding in extra veggies or spices!

 

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