it takes some effort. but if you’re jonesing for a yummy low carb dinner that’s kinda fun to eat, then here’s your recipe.
3 tablespoons oil
1 decent size package of ground chicken
1 cup water chestnuts, chopped
1 cup mushrooms, chopped (i prefer cremini mushies for this)
1 onion, chopped
1 tablespoon minced garlic
firm, cup shaped lettuce leaves (iceberg,boston and some romain)
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon minced ginger
chili flakes, to taste
*you might need to add a tablespoon or two of water depending on the amount of chicken you have*
1/4 cup brown sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/2 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons hot water
2 teaspoons garlic and red chile paste
make the special sauce by dissolving the sugar in water in a small bowl and then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
mix well and refrigerate this sauce until you’re ready to serve.
combine the hot water with the hot mustard and set this aside as well.
right before serving, you will add your desired measurement of hot mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
bring oil to high heat in a wok or large frying pan and saute chicken for about 5 minutes until browned.
remove chicken from the pan and cool and keep remaining oil in the pan, keep hot.
as chicken cools, prepare the stir fry sauce by mixing ingredients together in a small bowl.
when chicken is cool, mince it with the mushrooms and water chestnuts
with the pan still on high heat, add another tbsp of vegetable oil and add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce cups.
top with special sauce.
YES YES YES! Thanks for sharing this recipe. Matt and I LOVE the lettuce wraps from Big Bowl but for the longest time I was never able to figure out how to make them. This so so awesome and carb-less! Thanks for sharing the recipe!
4 tablespoon vegetable oil 2 pound extra firm tofu, cubed 1/2 pound button mushrooms, sliced 1/2 cup flour 2 vegetable bouillon cubes, dissolved in 1/2 cup water 3 tablespoon soy sauce 1/2 teaspoon pepper 2 tablespoon spicy mustard (horseradish mustard is the best, or you can use…