One of my favorite strategies I discuss in The Frugal Paleo Cookbook is how I like to maximize my time in the kitchen. This saves me time, effort and money by working ahead. This recipe is a great example of how that plan comes together. This weekend I roasted an extra chicken in the oven while I was hanging out doing dishes… and laundry… and crafts with the kids… and — you get the idea. I set the chicken aside for a quick weeknight meal, which we took advantage of tonight (psssst! You can easily roast a whole chicken in your slow cooker too!)
I cleaned the meat from the breast, leg and thighs for this dinner and saved the carcass for making another batch of bone broth (I’ve got an easy method for doing that in your slow cooker in The Frugal Paleo Cookbook as well!). I chopped up the chicken, along with the last of the veggies in my fridge from my last trip to the grocery store and voila! Chinese Chicken Lettuce Cups was on the table in less than 20 minutes.
Special ingredients you may need to plan in advance for are:
- coconut aminos
- a light-tasting Paleo-friendly fat (I recommend FatWorks lard or a non-GMO avocado oil)
- raw cashews
- raw honey (you want to try to avoid industrialized honey which often is refined or contains sugar additives)
- sriracha, if you like to add a little spicy Asian kick to your lettuce cups
- 2 cups chopped cooked chicken
- ½ cup diced carrots
- ½ cup diced red bell peppers
- ½ cup diced celery
- 1" ginger root, sliced into matchsticks
- 2 cloves garlic, minced
- ¼ cup thinly sliced scallions
- ¼ cup chopped cashews
- ½ cup coconut aminos
- ½ cup chicken stock (homemade bone broth)
- 1 tbsp raw honey
- 2 - 3 tbsp preferred fat (I recommend lard from pastured pigs or avocado oil for this recipe)
- lettuce leaves for serving
- Chop, slice and mince all of the ingredients in advance.
- Heat a large, flat-bottomed pan (something like this one, not a wok-style) to medium-high.
- Add the lard or avocado oil and bring it to temp.
- Add all of the chicken, carrots, peppers, celery, ginger, and garlic.
- Cook and stir for about 12 minutes; the chicken should break down a little bit into smaller pieces while it reheats in the pan.
- Mix together the aminos, chicken stock and honey with a whisk until the honey has dissolved.
- Deglaze the pan with the aminos mixture and allow to simmer at the same temperature until the majority of the liquid cooks about--usually another 3 to 5 minutes.
- Just before serving, stir in the sliced scallions and chopped cashews
- Serve hot with fresh lettuce leaves for making personal lettuce cups! I also like to serve this with a spicy pepper sauce like sriracha.
Need to make a modification?
For Autoimmune Protocol, omit the bell peppers and cashews.
For low-carb/low-sugar, omit the raw honey and either the carrots or the bell pepper. Replace with chopped mushrooms and/or bean sprouts.
For Whole30, skip the honey.