Cook time: 10 min
Serves: 4
Tools: Heavy sauce pan with lid
Ingredients:
8-10 chicken tenders
1/4 cup coconut aminos
1 tsp sriracha sauce
1 red bell pepper
4 scallions
1 8oz can water chestnuts
1 tbs freshly ground ginger
1 tsp garlic powder
1 tsp sesame oil (optional)
1/4 cup water
1 head buttercup lettuce
Instructions:
2. Slice the scallions and chop up the red pepper.
3. After the chicken has begun to brown, add the scallions, red pepper, water chestnuts, freshly ground ginger, garlic powder and sesame oil.
4. Stir ingredients together, cover and let cook for 10-15 min stirring periodically until the chicken is cooked through.
5. Wash butter cup lettuce and lay lettuce pieces out on a plate. Place the asian chicken in the lettuce cups. Wrap up and enjoy!
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