Apricot Chicken Lettuce Wraps
Do you love quick and delicious meals? If so, check out this one from coach Emi!
This is such a good mix of sweet, heat, crunch and some extra volume from all of the veggies! You can do lettuce wraps to keep your carbs down or throw it into a bowl with some rice to bulk up the carbs, throw some avocado slices on top for extra fat or even a sriracha mayo. You can also use ground turkey instead of ground chicken if you’re not a ground chicken fan. Plenty of ways to switch things up and keep it interesting!
INGREDIENTS:
1/4 cup apricot preserves
1/4 cup low sodium chicken stock
3 tbsp low sodium soy sauce
3 tbsp hoisin sauce
1.5 tbsp sambal oelek
1 tbsp rice wine vinegar
1 tbsp corn starch
1 lb ground chicken
1 tbsp avocado oil
1/2 tbsp ginger, minced
3 tbsp garlic, minced
1 can (8 oz) water chestnuts, diced
1 red bell pepper, diced
1 bag (12 oz) coleslaw mix
INSTRUCTIONS:
Mix together apricot, chicken stock, soy sauce, hoisin, sambal, rice wine vinegar, and corn starch in a small bowl and set aside.
Heat large pan to med-high heat. Add in oil and allow it to heat up. Add chicken in and leave it untouched for a couple minutes in order to brown. Add garlic and ginger until fragrant, about 30 seconds.
Add bell pepper and water chestnuts, sautéing for 2 minutes until bell pepper has slightly softened. Add in cabbage and slowly stir in sauce. Allow to simmer 1-2 minutes until thickened and cabbage has softened. Serve on lettuce or with rice.
Macros for four servings:
Protein - 24g
Carbs - 23g
Fat - 12g
Created by: Emi Mraule, Nutrition Coach