High Fructose Corn Syrup Free Asian-Style Chicken Lettuce Wraps
These vibrant lettuce wraps hit every note ā savory, a little tangy, and packed with satisfying texture from crispy water chestnuts, tender shiitake mushrooms, and sweet carrot. The sauce comes together with coconut aminos, apple cider vinegar, fresh ginger, and a small drizzle of honey, so every drop of flavor is clean and intentional with zero mystery sweeteners hiding in the mix. That matters more than you'd think, because bottled Asian-style sauces and marinades are notorious for sneaking in high fructose corn syrup, even in products that seem wholesome at a glance. Cooking the sauce yourself takes about thirty seconds of whisking and puts you completely in control. The ground chicken filling cooks up glossy and fragrant as it absorbs the sauce, and the butter lettuce cups keep things light and fresh without sacrificing any of the fun. A squeeze of lime and a handful of cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. Whether you're meal-prepping or throwing together a quick weeknight dinner, this one delivers big flavor with a completely clean ingredient list.
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Learn more āIngredients
4 servings
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp turmeric
- 1 tsp honey
For the filling
- 1 tbsp coconut oil
- 1 lb ground chicken
- 4 oz shiitake mushrooms, stems removed, caps finely diced
- 1 medium carrot, peeled and finely diced
- 1 can (8 oz) water chestnuts, drained and finely chopped
- 3 scallions, thinly sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
For serving
- 1 head butter lettuce, leaves separated and washed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger (sauce portion), turmeric, and honey until combined. Set aside.
- 2
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering. Add the white parts of the scallions, garlic, and grated ginger (filling portion) and cook, stirring constantly, until fragrant and softened, about 1 minute. Watch closely, as the garlic can brown quickly.
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