This is seriously one of the favorite recipes in my house.
My sister has even begged me to make it for her :)!
Listen, I am all about one pot recipes…or one wok in this case.
I’m over hear cracking myself up with my one wok joke!
I hate when recipes use multiple pans
and then I end up with a serious sink full of dirty dishes.
And even with a slightly lame chore chart
made of post it notes on the fridge,
it always seems like it is my husband and me who are doing
I digress! Let me get back to the fact that I am all about using
one pot to make a meal so that I have less to wash.
This happens to be a family favorite.
I’ve made this meal for years, but recently
I’ve learned to not be afraid of fats any more!
I lost a lot of weight by eating high protein, low carb, low fat.
But I couldn’t sustain that. And every time I added in more carbs,
I’d get puffy, the numbers on the scale would creep up,
and I felt super crappy!
What was a girl to do…cause seriously, you can’t add in fat!
I’m a nurse for crying out loud, I’d learned in school
all the dangers of eating fats!
Thanks to a friend who helped me learn
all about healthy fats.
And guess what, I’ve actually lost more since adding in fats!!
Its kind of awesome.
If you are looking for my low fat version you can find it here!
And i’m not gonna lie,
I’ve gotten even lazier as a cook since writing that recipe!
I need things to be easier, quicker!
Being a working mom, having teenagers, running a business, and teaching jazzercise classes, I swear sometimes I don’t have time to even breath!
Okay, serious over exaggeration there.
But truly, this keto version you will see
I’m using things like dried minced garlic,
I just bought the kind from Costco
or you can use McCormick’s.
Here’s where I should put the emoji
of the girl smacking her forehead!!
Since you don’t really care about any of that
and really just came to
Chubby for too long
to get this recipe…let me get to it!
Can I add one more thing…I make such a gigantic batch
not because I have a million children or anything
but because it is awesome as leftovers! I think even better!
I always make it on a night before I work so that I can
have yummy leftovers while working my 12 hour shift!
Gotta have a good lunch when you work those kind of hours!!
Keto Chicken Lettuce Wraps
makes 8 servings, two lettuce cups, well filled or 4 small
216 calories/15g fat/5 carbs (4 net)/16 protein
2 Tbs oil, coconut/vegetable/your choice
1 1/2 lbs of ground chicken
1 bell pepper, any color, diced
1 tsp minced dried garlic
1 tbsp Chinese Five Spice
1 tbsp ginger (less if you don’t love ginger)
8 scallions, chopped
1 8 oz. can water chestnuts, drained and chopped
1/4-1/2 liquid amino (You can substitute with soy sauce. I chose this because liquid amino has less carbs than soy sauce and on keto I pay close attention to my carbs)
2 Tbsp Sesame Oil
1 head iceberg lettuce
hoisin sauce to garnish
1. Heat 2 tbsp oil in wok
2. Add chopped peppers and garlic and cook until slightly tender
about 3-4 minutes
3. Add 1 tbsp of Chinese 5 Spice and ginger, coat vegetables with spices.
4. Add ground chicken, break up chicken with wooden spoon and cook until chicken is cooked thoroughly.
5. Add scallions, water chestnuts, and liquid amino. Stir and cook for 2-3 minutes. Start with the 1/4 c of liquid amino and add more as desired.
6. Add 2 Tbsp sesame oil and stir. Do not add this until the last minute because the heat evaporates the oil and you lose some of the goodness. Maybe that’s an old wives tale, or maybe I’m spreading lies…I don’t think so though. I promise, it makes it so much better! Sesame oil is like liquid crack!!
7. Place a large spoonful of chicken into a lettuce leaf and top with a dollop of hoisin sauce. (There are a fair amount of carbs in hoisin sauce, so I leave it off, but my family piles it on!)
Hope you enjoy it!!
I almost forgot the most important part…the nutrition facts!
This is calculated from myfitnesspal!