Keto Asian Chicken Lettuce Wraps
How to Make It
Step 1
Heat one tablespoon of sesame oil over medium heat in a large frying pan. Add the ground chicken and cook for about 5 minutes or until it starts to brown. Peel and finely chop the onion. Add to the pan and mix well. Cook for another 2-3 minutes.
Step 2
Finely chop the red bell pepper. Finely chop the green chili. Slice the mushrooms. Add the peppers and mushrooms to the pan and stir well. Continue to cook for 12-15 minutes over medium heat. Stir occasionally.
Step 3
Meanwhile, prepare the sauce. Peel and finely grate the fresh ginger. If your peanut butter is firm, you will need to microwave it for about 30-60 seconds to melt it. In a small bowl, whisk together the soy sauce, hoisin sauce, one tablespoon of sesame oil, rice vinegar, peanut butter, sweetener, garlic powder, and grated fresh ginger.
Step 4
Pour the mixture into the frying pan with the meat and reduce the heat to low. Stir well. Cook for about 2-3 minutes or until the meat and veggies are well coated with the sauce.
Step 5
Serve in lettuce leaves. Optionally, sprinkle with some finely chopped peanuts and cilantro. Enjoy!
Ingredients
- Ground chicken meat – 500 g
- Mushrooms – 300 g
- Red pepper – 0.5 small
- Onion – 0.5 small
- Hot chili peppers, green, raw – 25 g
- Sesame oil – 1 tbsp
- Soy sauce, low sodium – 0.25 cup
- Hoisin sauce – 3 tbsp
- Sesame oil – 1 tbsp
- Mirin – 1 tbsp
- Peanut butter – 1 tbsp
- Granulated Allulose – 1 tbsp
- Garlic powder – 0.5 tsp
- Ginger – 1 tsp
- Lettuce – 100 g