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Low-Carb Teriyaki Chicken Lettuce Wraps
Total Time: 20 minutes
Yield: 5 cups
Ingredients
• 1/4 cup low-sodium soy sauce
• 3 tablespoons maple syrup or honey
• 1 tablespoon grated fresh ginger
• 1 teaspoon garlic powder
• 1 teaspoon hot sauce
• 1 teaspoon fish sauce
• 3 medium carrots, cut into chunks
• 1 small yellow onion, quartered
• 1 1/2 pounds boneless, skinless chicken thighs, cut in half
• 2 tablespoons organic canola oil
• 1 tablespoon cornstarch
• 2 tablespoons cool water
• 1 head Boston lettuce, leaves separated (or similar broad, tender lettuce)
Instructions
Step 1:
Whisk soy sauce, maple syrup, ginger, garlic powder, hot sauce and fish sauce in a small bowl
to combine. Set aside.
Step 2:
Place the carrots and onion in a food processor and pulse until finely chopped. Add the
chicken and pulse 10-15 times to begin chopping the chicken. Add the sauce and continue
pulsing just until the chicken is chopped into approximately 1/4 to 1/2 inch pieces.
Step 3:
Heat the oil in a large nonstick skillet over medium-high. Once the oil is shimmering, add the
chicken mixture and cook, stirring often to break up any clumps, until cooked through,
approximately 8 minutes. Stir together cornstarch and water in a small bowl and add to the
skillet. Stir and continue to cook until the sauce has thickened, approximately 2 minutes.
Step 4:
Spoon the chicken over the lettuce lettuce leaves and serve.
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