Pastured chicken caramelized in coconut aminos and IMO syrup then topped with crispy fried leeks served in red leaf lettuce cups tastes like PF Chang's but it's LFG!
Asian chicken lettuce cups usually involve soy sauce and sugar. But when you make it LFG, you can rest assured the dish is perfectly Plant Paradox approved. If you like PF Chang's chicken lettuce wraps, you'll love this lectin free version.
It's easy to whip up in a few minutes and it's fresh and light for a perfectly satisfying summer meal.
Often restaurants serve lettuce cups with fried bean threads. You know those puffy white crispy, airy noodles you sprinkle on your lettuce wrap for added crunch? Well we are going to use fried leeks instead. They have way more flavor than fried bean threads, and they provide the crunch we are after.
For the meat, you can use ground pastured chicken (or pork) to make this delicious caramelized filling. Or, if you'd like to keep it completely meat free, just use Quorn meatless grounds. It turns out great either way. The caramelized sauce tastes sweet and savory and really satisfies your Asian lettuce wrap craving.
To get that soy sauce taste without the soy sauce, use coconut aminos. It's an excellent substitute for soy sauce. And Red Boat fish sauce give the dish that extra authentic Asian restaurant flavor we love. To get the caramelization just right, I love IMO syrup. IMO stands for isomaltoogliosaccharide. It's a lectin free, low-glycemic sweetener with the benefits of prebiotic fiber. But be sure to get the right kind.
I only use IMO syrup Fiber Yum made from the cassava plant. I like it because it acts a lot like corn syrup in recipes but it's about 60% less sweet. You can buy it in a big jug that's easy to pour and doesn't get all sticky. This IMO syrup is the key ingredient for my butterscotch and hot fudge sauces, too. I usually buy with my Amazon Prime membership because the shipping is free. Here's a link for a 2.5 pound jug for a great price. This amount will last a very long time because you only use a little bit in each recipe.
For the fish sauce, be sure to use a compliant one, like Red Boat. Red Boat has all the fish sauce flavor without the added sugar. Most fish sauces on the grocery shelf have way too much sugar and aren't Plant Paradox approved.
Good compliant ingredients are key to eating lectin free. So now that you have some basics, let's make this amazing dish!
LFG Asian Chicken Lettuce Cups
1/2 lb Pastured Ground Chicken or Quorn Meatless Grounds
2 T Sesame OIl
2 T Coconut Aminos
2T Red Boat Fish Sauce
2 T Fiber Yum IMO Syrup
2 Cloves Garlic (minced)
10 Red Leaf Lettuce Cups (washed)
1 Leek (julienned)
2 T Olive Oil
Step 1: Fry the Leeks
In a hot skillet, add olive oil and julienne sliced leeks. Fry until brown and crispy. Drain on a paper towel. Set aside. Place the skillet back on the burner because you're going to use it again to caramelize the chicken.
Step 2: Caramelized the Chicken
In the same hot skillet that you used to fry the leeks, add sesame oil and chicken (or meatless grounds). Add coconut aminos, fish sauce, IMO syrup and minced garlic. Stir it all together while the meat cooks. It should only take five minutes or so. Meat will be well coated in the sauce and cooked through.
To serve, fill lettuce cups with caramelized chicken and top with fried leeks. Keep some extra fish sauce on hand for added flavor. Pair with Champagne! ENJOY!