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Soy Ginger Chicken Lettuce Wraps

Soy Ginger Chicken Lettuce Wraps are fresh, light, and filling. They are slightly sweet with a little bit of heat! You will be pleasantly surprised at how easy this recipe is. It takes no time at all for the flavors to develop and your dinner will be on the table in a matter of 25 minutes. The recipe flavors come from a combination of Thai curry paste, 365 Soy Ginger Sauce (can sub hoisin), garlic, and ginger–a nice change of pace compared to the otherwise long list of ingredients similar recipes have. Trust me, you will be done in the kitchen in no time and your family will gobble these right up! I call that a win-win.

A quick and easy side dish is Annie Chun’s Organic Pork and Vegetable Potstickers. They are delicious and one of the few clean pre-packaged food items that I approve of. It’s fun to be able to get a “take-out taste” right in your own kitchen.

Enjoy the Soy Ginger Chicken Lettuce Wraps!

Soy Ginger Chicken Lettuce Wraps

Serves

4 people

Prep Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes

Kcal

Fat

Saturates

Carbs

Sugars

Fibre

Protein

Salt

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Soy Ginger Chicken Lettuce Wraps Recipe

Ingredients

  • 1 lb. ground chicken
  • 1 tablespoon coconut oil
  • 2 tablespoons red curry paste (I used Thai Kitchen Red Curry Paste)
  • 1 tablespoon fresh ginger, minced
  • 6 garlic cloves, minced
  • 1 yellow bell pepper, thinly sliced (may substitute red or orange bell pepper)
  • 4 green onions, chopped
  • 2 cups shredded cabbage or coleslaw mix
  • 1/4 cup 365 Soy Ginger Sauce (found at Whole Foods – may substitute hoisin sauce)
  • 1 head iceberg lettuce, cut into quarters

Instructions

  1. Heat coconut oil over medium heat. Add ground chicken and cook for 6-8 minutes or until no longer pink.
  2. Add peppers, garlic, ginger, red curry paste, salt and pepper to taste. Cook for 3-5 minutes, stirring occasionally, or until peppers are slightly tender. Add cabbage mix and continue to cook for 2-3 minutes, stirring occasionally, until cabbage is slightly wilted. Add soy ginger sauce and green onion; continuously stir for 1-2 minutes or until chicken mixture is well coated. Remove from heat.
  3. Peel iceberg lettuce apart into 8 or more cups. To make the lettuce cups more sturdy you may need 2-3 pieces of lettuce for each cup.
  4. Equally divide the chicken mixture among lettuce cups.

Notes

Gluten-free: Look for gluten-free red curry paste.

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