I’m very excited today, because we are going to start working on a new layout for our website! One that will allow printing from the web and organized body layouts and it will be beautiful!…I hope.
Today’s recipe is SUPER easy to make. It takes a few minutes to throw everything together – which is great if you are in a rush…or have kids….or just don’t really want to spend a lot of time cooking a tasty meal!
Chicken Lettuce Wraps
4 cups Chicken
2 Tbsp Coconut Oil
2 cups diced Whie Button Mushrooms
2/3 cup Water Chestnuts
4 Garlic cloves
½ cup toasted Almond Slices
4 Green Onions
3 Tbsp Honey
2 Tbsp Water
½ cup Coconut Aminos
3 Tbsp Coconut Vinegar
2 tsp Sesame Oil
1 tsp Mustard Powder
8 dried Arbol Chiles
½ tsp Sea Salt
¼ tsp White Pepper
Romaine Lettuce
Shredded Carrots
Combine the coconut crystals, water, coconut aminos, coconut vinegar, sesame oil, mustard and de-stemmed, minced arbol chiles. Blend until incorporated.
Heat the coconut oil in a pan over medium-high (~7) heat. Lightly dust the chicken with adobo seasoning and cook until almost completely cooked through. Drain off the excess grease.
Slice the mushrooms, water chestnuts and diced the green onions (reserving some for garnish). Add the blended sauce, mushrooms, water chestnuts, almond slices, sea salt and white pepper to the chicken. Cook until the mushrooms and water chestnuts are warm and the chicken is cooked through.
Tear leaves from the lettuce to form bowls. Add some of the chicken mixture to the lettuce and top with a small pile of shredded carrots. Garnish with green onions.
Serves 2-4
Serve this with our Chicken Fried “Rice” or Coconut “Rice” for a tasty meal.