These chicken stir fry lettuce wraps are made with coconut aminos are such a fun dinner, they remind me of a menu item that one could order at a restaurant.
Low on a shelf of the natural grocery store I was at I saw a bottle of coconut aminos. ‘Hmmm…looks interesting and says ‘Soy-Free Seasoning Sauce’ on the bottles, let me check this out’ is what I thought to myself. Because I can’t have soy sauce on whole30 (overview here and here), and I needed something other than my salt/pepper/garlic salt seasoning combo I had been using.
So I picked up the bottle and read all the ingredients ‘organic coconut sap aged with blended sun-dried mineral-rich sea salt’ …bingo, I can have those things, so I decided to make chicken stir fry lettuce wraps for dinner and use the coconut aminos for seasoning.
I was so happy with the end result, I’ve made them a few more times since!
And you know how sometimes when things are ‘supposed’ to taste like something else and they just fall short? Well this isn’t one such product. Cocout aminos truly do taste like soy sauce. If you don’t live near a natural grocery store, you can buy coconut aminos here from amazon.
Another thing I love about these chicken stir fry lettuce wraps? They’re super easy to make. All you do is cook the meat and vegetables with coconut aminos, then spoon into lettuce leaves which you’ll use as the wraps.
- 1 lb ground chicken
- 1 tsp vegetable oil
- dash of salt & pepper
- 1 10 oz bag frozen stir fry vegetables mine had cabbage, broccoli, carrots and onions in it
- 1 8 oz can sliced water chestnuts drained
- 2 green onions finely chopped
- 1/4 cup coconut aminos divided
- 1 head of lettuce that will act as the wraps a head of lettuce or butter lettuce works
- Over high heat, heat oil in a large frying pan and then add the ground chicken. Break it up and pour in about 1/8 cup of the coconut aminos. Cook it and break up the meat as it cooks. Add in a dash of salt and pepper.
- As soon as about half the chicken is cooked through, add in the frozen vegetables and water chestnuts. Add in another pinch of salt and pepper. Cook until the vegetables are warm, then carefully drain liquid in the pan. Add the green onion slices.
- Return pan to heat, add remaining coconut aminos and cook for a few minutes until the meat and vegetables are cooked through.
- To serve break off lettuce pieces of the lettuce and scoop a spoonful of meat and vegetables into it and enjoy!
Disclaimer: if you purchase coconut aminos through this affiliate link, at no cost to you, I will earn a few pennies (still haven’t made enough to actually buy a bottle of coconut aminos – yet, but a girl can dream, can’t she? lol) As always, thank you for supporting the brands and products I love that make the Sweetphi blog possible.
Note: This recipe has been made by a reader and is featured on my Reader Recreation page. If you ever make a SweetPhi blog recipe or tutorial that you’d like to share, just include the hashtag #Sweetphiblog on social media or send me an email to firstname.lastname@example.org, I love seeing your recreations!