Keto Asian Chicken Lettuce Wraps (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1 pound chicken, cut into small pieces
03 -
1 green bell pepper, seeded and chopped
04 -
1 tablespoon minced garlic
05 -
1/4 cup chicken broth, water, or cooking wine
→ For the Sauce
06 -
2 tablespoons soy sauce
07 -
2 tablespoons water
08 -
2 tablespoons rice vinegar
09 -
2 tablespoons sesame oil
10 -
1 tablespoon swerve brown sugar or monkfruit
11 -
2 tablespoons peanut butter
→ For Garnish
12 -
Green onions, sliced
13 -
Almonds or peanuts, crushed
# Instructions:
01 -
Heat a large 12-inch skillet to medium heat. Add olive oil and chicken, cook while stirring occasionally until the chicken begins to brown.
02 -
Add chopped bell pepper and minced garlic to the skillet. Stir occasionally until the chicken is cooked through and peppers are tender. Reduce heat to medium-low.
03 -
Add chicken broth to the skillet to deglaze the pan. Stir well and scrape the bottom to loosen any browned bits.
04 -
In a small bowl, combine all sauce ingredients and whisk until smooth. Microwave for 10-20 seconds for easier mixing if necessary.
05 -
Pour the sauce over the chicken and peppers. Stir well to combine.
06 -
Allow the mixture to simmer over medium-low heat for 5-6 minutes, stirring occasionally. When thickened, remove from heat.
07 -
Serve with cold lettuce leaves. Top with sliced green onions and crushed almonds or peanuts.
# Notes:
01 -
You can substitute almond butter for peanut butter if preferred.