Asian Vegan Chicken Lettuce Wraps
Ingredients
- optional - white rice make according to directions on the package
- 1 package “Daring” vegan chicken shredded
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce or amino acids
- 1 tablespoon rice vinegar
- 3 cloves fresh garlic minced
- 1/2 yellow onion diced
- 1 tablespoon fresh ginger grated
- 1/4 cup Hoison sauce
- 1 tablespoon Sriracha sauce
- 1 8 oz can water chestnuts drained and diced
- 4 green onions thinly sliced
- pink Himalayan salt and freshly ground black pepper to taste
- 1 lime cut into 4 slices
- head butter lettuce
- optional - crunchy noodles or crushed peanuts to add on top for crunchiness
Instructions
- Heat the sesame oil in saucepan over medium heat. Saute the “Daring” vegan chicken until browned on both sides, about 508 minutes.
- Add the fresh garlic, onion, poison sauce, soy sauce, rice vinegar, fresh ginger and Sriracha until the onions become soft and translucent, about 3-4 minutes.
- Stir in the chestnuts and half of the green onions and cook until tender.
- Add in the salt and pepper to taste
- Spoon the warm white rice into the lettuce cups and top with the vegan chicken mixture. Add the extra sauce, sprinkle the left over green onions and squeeze the lime juice on top.
- *For dipping Sauce: Mix some of the hoison sauce, soy sauce and Sriracha in a small bowl and mix. Use to pour over the mixture in lettuce wraps.