Ginger. Sriracha. Chicken. What a delicious trio.
Now imagine these three heaven-sent ingredients mixed inside a nice lettuce wrap…
Sounds like the perfect combo to me.
Not only do you get a nice protein boost from the chicken, but you also skimp out on the extra carbs that a tortilla or bread would add to this meal.
Plus, sriracha and ginger add two high-flying kicks to these wraps, making them nothing short of flavorful.
You ready to see how these awesome sriracha concoctions are made? Let’s dive into this week’s recipe: ginger sriracha chicken lettuce wraps.
- 1 tablespoon of arrowroot starch
- 3 tablespoons of water
- 1 tablespoon of coconut oil
- 6 scallions, trimmed and thinly sliced, with greens and whites separated
- 2 tablespoons of fresh ginger, minced
- 1 tablespoon of fresh garlic, minced
- 1 lb. of ground chicken
- 1/2 of a cup of bean sprouts, roughly chopped
- 10 drops of liquid stevia
- 2 tablespoons of coconut aminos
- 1 teaspoon of sriracha (more as desired)
- 1 teaspoon of toasted sesame oil
- 1/4 of a cup of fresh cilantro, chopped
- A handful of large lettuce leaves
- In a small bowl, combine the arrowroot starch and water. Set aside.
- In a large skillet or wok, place the coconut oil over medium high heat. Add the scallion whites, ginger, and garlic, and stir-fry until softened (about 2 minutes). Add the chicken and stir-fry, breaking it into smaller pieces, until no pink remains (about 8 minutes).
- Add the bean sprouts, stevia, coconut aminos, and sriracha. Stir the arrowroot starch mixture and add it to the pan, mixing until it thickens. Add the scallion greens and season to taste with the sesame oil.
- Serve the chicken in large lettuce leaves, topped with fresh cilantro and more sriracha. Enjoy!