Asian Chicken Lettuce Wraps - Fathom Cooking

Name: Asian Chicken Lettuce Wraps - Fathom Cooking
Total time: 25 min
Ingredients: 1 lb (450g) ground chicken Low FODMAP Info; 1 tablespoon garlic-infused oil Low FODMAP Info; 1 tablespoon fresh ginger, minced Low FODMAP Info; 1/2 cup (75g) water chestnuts, diced (optional) Low FODMAP Info; 4 green onions (green parts only), sliced Low FODMAP Info; 3 tablespoons gluten-free tamari (or coconut aminos) Low FODMAP soybeans Info; 1 tablespoon rice vinegar Low FODMAP Info; 1 tablespoon maple syrup Low FODMAP Info; 1 teaspoon sesame oil (optional) Low FODMAP sesame Info; 1/4 teaspoon red pepper flakes (optional) Low FODMAP Info; 1 head butter lettuce, leaves separated Low FODMAP Info; Fresh cilantro (optional, for garnish) Low FODMAP; Sesame seeds (optional, for garnish) Low FODMAP sesame Info; 1 Whisk together tamari, rice vinegar, maple syrup, sesame oil, and red pepper flakes (if using) in a small bowl. Set aside. Equipment: small bowl, whisk; 2 Heat garlic-infused oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Equipment: large skillet; 3 Add ground chicken to the hot skillet, breaking it into small pieces with a wooden spoon or spatula. Equipment: wooden spoon; 5 Add minced ginger and cook for 1 minute, stirring constantly, until fragrant and aromatic.; 6 Stir in water chestnuts (if using) and sliced green onion greens. Cook for 30 seconds to warm through.; 7 Pour the sauce over the chicken mixture and stir to coat everything evenly.; 8 Cook for 2 more minutes, stirring frequently, until the sauce reduces and clings to the chicken with a glossy sheen.; 9 Remove from heat and let the filling cool for 2-3 minutes. Tip: Letting it rest makes the filling easier to handle without burning yourself; 10 Spoon about 1/4 cup of the chicken mixture into each butter lettuce cup.; 11 Top with fresh cilantro leaves and a sprinkle of sesame seeds just before serving.

cooking.fathom.care

Ground chicken seasoned with fresh ginger and a tamari-maple glaze, tucked into butter lettuce cups. The soft lettuce and tender filling deliver authentic Asian

View Original

Share this recipe:

Ingredients

1 lb (450g) ground chicken Low FODMAP Info
1 tablespoon garlic-infused oil Low FODMAP Info
1 tablespoon fresh ginger, minced Low FODMAP Info
1/2 cup (75g) water chestnuts, diced (optional) Low FODMAP Info
4 green onions (green parts only), sliced Low FODMAP Info
3 tablespoons gluten-free tamari (or coconut aminos) Low FODMAP soybeans Info
1 tablespoon rice vinegar Low FODMAP Info
1 tablespoon maple syrup Low FODMAP Info
1 teaspoon sesame oil (optional) Low FODMAP sesame Info
1/4 teaspoon red pepper flakes (optional) Low FODMAP Info
1 head butter lettuce, leaves separated Low FODMAP Info
Fresh cilantro (optional, for garnish) Low FODMAP
Sesame seeds (optional, for garnish) Low FODMAP sesame Info
1 Whisk together tamari, rice vinegar, maple syrup, sesame oil, and red pepper flakes (if using) in a small bowl. Set aside. Equipment: small bowl, whisk
2 Heat garlic-infused oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Equipment: large skillet
3 Add ground chicken to the hot skillet, breaking it into small pieces with a wooden spoon or spatula. Equipment: wooden spoon
5 Add minced ginger and cook for 1 minute, stirring constantly, until fragrant and aromatic.
6 Stir in water chestnuts (if using) and sliced green onion greens. Cook for 30 seconds to warm through.
7 Pour the sauce over the chicken mixture and stir to coat everything evenly.
8 Cook for 2 more minutes, stirring frequently, until the sauce reduces and clings to the chicken with a glossy sheen.
9 Remove from heat and let the filling cool for 2-3 minutes. Tip: Letting it rest makes the filling easier to handle without burning yourself
10 Spoon about 1/4 cup of the chicken mixture into each butter lettuce cup.
11 Top with fresh cilantro leaves and a sprinkle of sesame seeds just before serving.