Gluten Free Lettuce Wraps

June 14, 2013

236

A close copy cat recipe to Pf Changs Lettuce Wraps

2 tablespoons olive oil
2 tablespoons dark sesame oil
2 tablespoons gluten free tamari
2 tablespoons brown sugar (not packed tightly)
2 boneless, skinless chicken breasts, cut into half-inch cubes”
1 – 8oz can sliced water chestnuts, drained and minced
1/2 cup minced mushrooms (minced to the same size as the water chestnuts)
1/2 yellow onion, minced
2 garlic cloves, minced
6 large leaves of iceberg lettuce

In a wok or large frying pan over high heat, combine olive oil and sesame oil. Add chicken chunks and stir fry until entirely cooked through, about five minutes. Add another tablespoon of olive oil to the pan, wait one minute, and then add soy sauce and brown sugar. Add the garlic, onions, water chestnuts, mushrooms to the cooked chicken. Cook everything, stirring constantly, until the mushrooms have cooked through and are tender, about four minutes. Remove from pan and place in a serving dish. Wrap the stir-fry in lettuce leaves and serve.

Nutritions

Calories
120

Sodium
244mg
10% DV

Fat
6g
9% DV

Protein
8g
16% DV

Carbs
7g
2% DV

Fiber
0.8g
3% DV