Asian Lettuce Wraps

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When following a gluten-free eating plan, there are some things to consider when eating Asian food.  One of the surprising places gluten can be hiding is anything made with soy sauce.  Traditional soy sauce is made with a brewing process that involves wheat. Fermentation takes place over several months with soybeans, wheat, salt, water, and aspergillus mold and lactobacillus bacteria.  Thankfully there is a gluten-free option for those who do not (or cannot) eat foods with gluten ingredients.  An excellent substitute is coconut amino liquid, which is made from fermented coconut sap and sea salt. Coconut amino liquid is gluten-free and soy-free.  Other gluten-free options for soy sauce do exist, but be sure to read the labels carefully to avoid getting gluten unintentionally. Kikkoman, San-J, La Bonne, and Oshawa all have GF options. (Additionally, this is why you must be cautious of Worcestershire sauce, steak sauce, bar-b-que sauce, and the like. Because these sauces often have soy sauce as an ingredient.)

Asian Lettuce Wraps


Ingredients

2 bone less chicken thighs

2 Tablespoon of coconut oil; divided

1 large onion, minced

3 large garlic cloves, minced

1 inch or 1 Tablespoon grated ginger

2 Tablespoons coconut amino liquid or GF soy sauce 

2 Tablespoons rice vinegar

2 Tablespoons prepared GF Pad Thai sauce (I used Thai Kitchen brand)

1 small can water chestnuts, finely chopped

1 head Boston bibb lettuce or baby romaine

1-2 carrots, thinly shredded for garnish

Instructions

  1. Cut chicken thighs into small bite size pieces or chopped until almost ground looking

  2. Preheat skillet with coconut oil

  3. Add chicken to skillet and thoroughly cook, flipping over every 4 minutes or so

  4. Remove chicken; place on plate

  5. Add the second tablespoon of coconut oil to the skillet and heat to medium

  6. Add minced onion, garlic, ginger; sauté until softened

  7. Add in the GF soy sauce or coconut amino sauce; plus the vinegar and Pad Thai sauce 

  8. Heat mixture thoroughly

  9. Add back the cooked chicken and add chestnuts; stir to combine and heat; 2 min.

  10. Spoon in lettuce boats; garnish with carrots 

Healthy Recipes, Appetizer, Snacks, Side DishRenee Matthews1 Comment