Chicken Lettuce Wraps with Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Lettuce Wraps with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Chicken Lettuce Wraps with Peanut Sauce

Sautéed ground chicken and crisp water chestnuts simmered in a savory ginger-garlic sauce, served in crunchy butter lettuce cups with a creamy peanut drizzle.

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NUTRITION

380kcal
Protein
42.7g
Fat
12.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground chicken breast

0.5 cup Canned water chestnuts

0.5 cup Shiitake mushrooms

0.5 cup Shredded carrots

1 head Butter lettuce

0.5 tbsp Creamy peanut butter

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

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PREPARATION

  • 1

    Heat the toasted sesame oil in a large skillet over medium-high heat.

  • 2

    Add the ground chicken breast, sea salt, and black pepper, breaking it up with a spatula until browned and cooked through.

  • 3

    Stir in the minced garlic, grated fresh ginger, chopped shiitake mushrooms, and diced water chestnuts.

  • 4

    Cook for 3-4 minutes until the mushrooms have softened and the aromatics are fragrant.

  • 5

    In a small bowl, whisk together the creamy peanut butter, coconut aminos, and rice vinegar until smooth.

  • 6

    Pour the sauce over the chicken mixture and toss to coat evenly, cooking for another minute until thickened.

  • 7

    Carefully peel away the leaves of the butter lettuce to create individual cups.

  • 8

    Spoon the chicken mixture into the lettuce cups and top with shredded carrots and sliced green onions.

Chicken Lettuce Wraps with Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chicken Lettuce Wraps with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Chicken Lettuce Wraps with Peanut Sauce

Sautéed ground chicken and crisp water chestnuts simmered in a savory ginger-garlic sauce, served in crunchy butter lettuce cups with a creamy peanut drizzle.

NUTRITION

380kcal
Protein
42.7g
Fat
12.1g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground chicken breast

0.5 cup Canned water chestnuts

0.5 cup Shiitake mushrooms

0.5 cup Shredded carrots

1 head Butter lettuce

0.5 tbsp Creamy peanut butter

1 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

  • 1

    Heat the toasted sesame oil in a large skillet over medium-high heat.

  • 2

    Add the ground chicken breast, sea salt, and black pepper, breaking it up with a spatula until browned and cooked through.

  • 3

    Stir in the minced garlic, grated fresh ginger, chopped shiitake mushrooms, and diced water chestnuts.

  • 4

    Cook for 3-4 minutes until the mushrooms have softened and the aromatics are fragrant.

  • 5

    In a small bowl, whisk together the creamy peanut butter, coconut aminos, and rice vinegar until smooth.

  • 6

    Pour the sauce over the chicken mixture and toss to coat evenly, cooking for another minute until thickened.

  • 7

    Carefully peel away the leaves of the butter lettuce to create individual cups.

  • 8

    Spoon the chicken mixture into the lettuce cups and top with shredded carrots and sliced green onions.