Gluten Free, Soy Free, Peanut Free DELICIOUS Chicken Lettuce Wraps!
You may or may not know this about me, but I’m allergic to A LOT of stuff! Gluten, corn, soy & peanuts for my food allergies.
P.F. Chang’s used to be my fav restaurant, but unfortunately I can’t eat even one thing on the menu anymore. My fav meal there was the P.F. Chang’s Lettuce Wraps.
So… I was on the lookout to find a good recipe and a found it here,
I had to make some adjustments because of the other things I’m allergic to, So I’m sharing my recipe. I loved the rice noodles at P.F. Chang’s so I also added that to this recipe.
It’s super healthy and super delicious. I make this meal almost once a week, and Caleb is obsessed with it too!
Let us know if you try it!! It’s so delicious!!
Our Recipe Below!! :)
• 1lb ground chicken breast
• 1/2 onion, minced
• salt & pepper
• 2 garlic cloves, minced
• 1" knob ginger, peeled & minced
• 2-1/2 Tablespoons Coconut Aminos (it tastes like soy sauce but no soy or wheat)
• 2 teaspoon of Garlic Coconut Aminos
• 1 Tablespoon rice vinegar
• 1 Teaspoon sesame chili oil
• 1 Teaspoon of Sriracha (you can add a little more if you like it hotter)
• 1 Tablespoon almond butter
• 1/2 Tablespoon water
• 1/2 Tablespoon honey
• 3 green onions, chopped (or sometimes I use chives instead)
• 1/2-8oz can sliced water chestnuts, drained & chopped
• 1/4 cup almonds, chopped
• 10-12 large outer lettuce leaves, rinsed and patted dry
For Rice Noodles:
• Rice noodles (Bean Threads) (I get mine at Whole Foods, it’s in the section by the soy sauce for us)
• 1 cup olive oil
If you are making the rice noodles, I do this when the chicken is almost cooked, turn off the skillet and then work on the noodles, then finish up with the rest of the chicken.
1, Heat a large, non-stick skillet on high. Add chicken, minced onion, salt & pepper, then cook until chicken is nearly done, stirring often to break up the meat. Add minced garlic and minced ginger then continue cooking until chicken is no longer pink.
2. Meanwhile, on a small pot on medium, combine coconut aminos, garlic coconut aminos, rice vinegar, oil, almond butter, water, honey, chili garlic sauce and pepper. Stir often (only takes about 30 seconds or less, just until everything is mixed together)
(this is where I turn off the skillet the chicken is cooking on and make the noodles, go down to the rice noodle section below)
3. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
4. Sprinkle with chopped almonds, and serve with cold lettuce leaves.
If you are making the Rice noodles:
Heat in a medium size pot I cup of olive oil on high for several minutes. Pull apart the noodles into small sections (can be hard to separate these). Test out one tiny section of noddle. If immediately the noodle sizzles and expands, you should be at the right temperature.
Place little sections at a time and only leave in oil for a second or two, make sure you flip the noddles over (so both sides get on the noddle) Everything should be expanded.
Place on paper towel or plate with tongs (be careful oil is very hot) continue with little sections at a time until you have a nice pile of fried noodles.
YAY! Now enjoy!! Can’t wait to hear if you try this yummy goodness! We always add more of the coconut aminos to our wraps when we are enjoying them.