Crispy Asian Chicken Lettuce Wraps

Because of my sesame allergy it makes it very difficult to eat in most Asian restaurants. So if I'm craving something, I learned to make it myself! The family friendly lettuce wraps are healthy, delicious and fun to eat. I leave off the spicy soy sauce mix for the kids and just drizzle the wraps with plain low sodium soy. Serve with brown rice and Sautéed Bok Choy- (recipe in veggie section).

Recipe

-1 lb ground chicken

-2.5 tbsp minced fresh ginger divided

-4 garlic cloves sliced

-1 bunch scallions chopped (save 1 tbsp greens for sauce)

-1 bunch chives chopped

-2 cups shredded carrots and or broccoli slaw (I do a mix)

-4 tbsp rice wine vinegar divided

-3 tbsp soy sauce regular

-2 tbsp soy sauce low sodium

-1/2 tsp freshly ground pepper

-1 tsp crushed red pepper

-1 tbsp peanut oil or canola oil

-1 head red leaf lettuce or butter lettuce leaves

Mix ground chicken, 2 tbsp ginger, garlic, scallions, chives, shredded veggies, 2 tbsp rice wine vinegar regular soy sauce and freshly ground pepper in a bowl. Make sure it is well combined but don’t overmix

In a separate small bowl mix low sodium soy sauce, rice wine vinegar, reserved scallion greens, 1/2 tbsp ginger and crushed red pepper in a bowl.

Head a large skillet to high and add chicken mixture, cook for about 10 minutes making sure to break up large pieces. Push down ground chicken with a wooden spoon so it sears. You want to try to crisp this up but not burn.

Scoop onto lettuce leaves and drizzle with sauce!