Description
These chicken lettuce wrap bowls feature ground chicken, cauliflower rice, and crunchy veggies, all topped with a creamy peanut sauce. It’s a low-carb, protein-packed meal that’s perfect for any night of the week!
Ingredients
Scale
- 3 Tablespoons hoisin sauce
- 2 Tablespoons tamari (or soy sauce)
- 2 Tablespoons rice vinegar
- 1 Tablespoon Sriracha
- 1 teaspoon sesame oil
- 1 Tablespoon avocado or olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 Tablespoon freshly grated ginger
- 1 lb. ground chicken
- ½ cup water chestnuts (drained and finely diced)
- 3 green onions (chopped)
- sea salt and black pepper (to taste)
- 2 10-12 oz packages cauliflower rice (cooked)
- 1 head romaine lettuce (chopped, about 8 cups chopped)
- 1–2 cups shredded carrots
- Sriracha (for drizzling)
- ¼ cup peanut butter
- 2 Tablespoons low sodium tamari (or soy sauce)
- 2 Tablespoons maple syrup
- 1 clove garlic
- 1 teaspoon Sriracha
- 1 Tablespoon water (plus more if needed)
Instructions
- Step: Whisk together hoisin sauce, soy sauce, rice vinegar, Sriracha and sesame oil in a small bowl. Set aside.
- Step: In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more.
- Step: Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
- Step: Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts and green onions.
- Step: While chicken is cooking make peanut sauce by whisking together all the ingredients in a small bowl. For a thinner sauce, add water 1 Tablespoon at a time to create the desired consistency.
- Step: Remove chicken mixture from skillet and add cauliflower rice. Saute until cooked through.
- Step: Add chopped lettuce to four bowls, top with cauliflower rice, carrots and chicken mixture, in sections. Drizzle with peanut sauce and enjoy.
Notes
Store the chicken mixture and cauliflower rice in an airtight container in the fridge for up to 4 days. Keep lettuce and carrots separate. Peanut sauce can be stored for up to a week. Reheat chicken and rice before assembling. Substitute peanut butter with sunflower seed butter or almond butter for peanut allergies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 472 kcal
- Sugar: 19 g
- Sodium: 1389 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 85 mg
Keywords: low-carb, ground chicken, cauliflower rice, peanut sauce, Asian bowl, gluten-free, dairy-free