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Low Carb Asian Chicken Lettuce Wraps

Make one of your favorite resturant meals at home in less than 20 minutes. This Low Carb Asian Chicken Lettuce Wraps recipe will have the whole family asking for seconds.
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Course: Easy Weeknight Meal or Lunch, Lunch/Dinner
Cuisine: Asian
Keyword: baked chicken, easy recipe, keto, low carb
Prep Time: 5 minutes
Servings: 4
Author: Tracy

Equipment

  • Stove

Ingredients

  • 2 lbs ground chicken
  • 1 tbsp avocado oil
  • ¾ cup white onion - diced
  • 1 cup shredded carrots
  • 4 mini sweet bell peppers - diced, seeds removed
  • 3 tsp ground ginger
  • 2 tsp minced garlic
  • ¼ cup low sodium soy sauce
  • 2 tsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp fish sauce
  • 4 oz diced water chestnuts
  • Lettuce cups or romaine hearts or cauliflower rice for servings

Dipping Sauce

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • red pepper flakes to taste

Instructions

  • Put the avocado oil in skillet and heat
  • Add the onion, peppers and carrots. Cook until onions are soft, approximately 3 minutes
  • Sprinkle in the ginger and garlic, stir well
  • Add the ground chicken, be sure to break it apart into small chunks
  • Add 1 tsp salt
  • While the chicken is cooking, mix together the soy sauce, fish sauce, rice vinegar, sriracha and red pepper flakes
  • When chicken is cooked throughout, there is no more pink, pour in the soy sauce mixture
  • Mix cooking sauce in well
  • Stir in water chestnuts righht before serving
  • Serve on lettuce as a salad, cauliflower rice or in lettuce cups
  • Serve with dipping sauce
  • Enjoy!
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