These Paleo Chinese Chicken Lettuce Cups are packed with flavor and only take 30 minutes to throw together! This is also a AIP and Whole30 recipe!
AuthorMaya Krampf from WickedSpatula.com
18-oz canwater chestnuts
2teaspoonsapple cider vinegar
Lettuce Cups + Toppings
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
Calories: 226 | Fat: 12g | Total Carbs: 6g | Net Carbs: 6g | Sugar: 1g | Protein: 21g
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.