By JJ Virgin

Asian Chicken in Lettuce Cups

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October 23, 2017

Forget Chinese takeout! Make this incredibly tasty, gluten-free recipe at home and enjoy healthy Asian flavors without any dairy, preservatives, or MSG...

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 3 Servings

Ingredients

1 tbsp toasted sesame oil

1 lb organic free-range chicken thighs

1/2 tbsp grated fresh ginger

4 cloves garlic, minced

2 celery stalks, finely chopped

3 green onions, thinly sliced

1/2 medium red bell pepper, cut into 1/4" dice

1 carrot, finely chopped

1/4 chopped fresh cilantro

1/4 cup toasted slivered almonds

2 tbsp lime juice

2 tsp fish sauce

8 Boston lettuce leaves

Directions

1Heat oil in a large nonstick skillet over medium-high heat until very hot.

2Add the chicken, ginger, garlic, celery and cook, breaking the chicken into smaller pieces with a wooden spoon, until it is starting to brown and cooked through, 7-8 minutes.

3Transfer to a bowl and in the remaining ingredients except lettuce.

4Heat a pan on low to medium heat and toast almonds for 5 minutes, while constantly moving around in pan. Cool.

5Divide filling between lettuce leaves, top with remaining vegetables and toasted slivered almonds, serve.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Serving Size5oz (388g)
Calories420
Sodium620mg
Protein33g
Cholesterol130mg
Sugar4g
Total Fat27g
Saturated Fat5g
Trans Fat0g
Total Carbohydrates14g
Dietary Fiber5g