Happy New Year!! This is my first recipe this year, and oh boy is it a doozie. It’s packed with flavor, it’s simple, and of course it’s healthy!
These Paleo Chinese Chicken Lettuce Cups are game changers and something everyone should have in their cooking repertoire! Not only can you have them ready start to finish in 30 minutes or less, but you can eat them for lunch, dinner, or take to a party as an appetizer. I also specifically made these Whole30 compliant as well as AIP so most people can indulge.
To some, coconut aminos may be an obscure ingredient, but don’t worry if you’ve never heard of them they’re simply a soy free and gluten free alternative to soy sauce. It tastes just as good too, in fact I’ve been known to carry a small bottle in my purse for emergency sushi situations. In case you’ve never seen it on your market’s shelves, don’t fret, Thrive Market is where I buy most all of my pantry staples, including coconut aminos, and on the CHEAP might I add.
These lettuce cups are the asian equivalent to tacos, and you know how much I love tacos, so it was really only a matter of time until more of my recipes started following the perfectly wonderful taco template. Seasoned meat + veggies + tortilla/wrap = awesomeness, and this recipes has all the right stuff in all the right places to make it totally delicious!
Paleo Chinese Chicken Lettuce Cups
Please ensure Safari reader mode is OFF to view ingredients.
- 1 tablespoon coconut oil
- 1 lb ground chicken
- 2 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced)
- 1/2 cup white onion (diced)
- 4 ounces button mushrooms (diced)
- 1 8-oz can water chestnuts
- 1/4 cup coconut aminos
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon fish sauce
Lettuce Cups + Toppings
- 8 leaves Butter lettuce
- Carrots (shredded)
- Fresh cilantro (minced)
More TIPS about this paleo recipe in the post above!
- Heat the coconut oil in a large skillet over high heat. Add in the chicken, garlic, and ginger. Brown the chicken for about 5 minutes or until starting to crisp and it's cooked through.
- Add in the onion and mushroom, cook 5 minutes stirring occasionally until softened.
- Add in the water chestnuts and cook minute longer. Pour in the coconut aminos, vinegar, and fish sauce. Cook 2-3 minutes until the sauce is thickened.
- To serve place a scoop of the chicken mixture inside a lettuce cup and top with cilantro and carrots.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.