Teriyaki Pineapple Chicken Lettuce Cups
SERVINGS 4
Ingredients
- 1 Tbsp olive oil
- 4 Cloves garlic
- 1 Tsp sriracha
- 1 Head lettuce stems cut and separated
- 1/4 cup green onions finely chopped, s
- 1/2 cup carrots
- ½ cup cabbage
- 15 oz pineapple fresh ideal
- 1 Tsp black pepper
- 1 pound chicken breasts
- 1/2 cup teriyaki sauce see recipe for low sugar
- 1/4 cup rice wine vinegar
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 4 Tbsp soy sauce
- 0.8 Tbsp Lakanto Maple Syrup 0.8 tbsp, or fiber syrup
- 0.8 cloves Garlic 0.8 cloves
- 0.4 Tbsp ginger 0.4 tbsp, grated
- 0.1 Tsp xanthan gum Optional (arrowroot, tapioca)
Instructions
Pineapple Chicken Lettuce Cups
- Heat oil in large skillet and saute garlic and carrots for 3 to 5 minutes, or until carrots are tender.
- Add crushed pineapple and saute for an additional 3 minutes.
- Remove carrot mixture to a bowl; cook chicken in skillet for 10 minutes or until no longer pink and crumbling into small pieces. Season with pepper; drain well.
- Mix together teriyaki sauce, vinegar, soy sauce, sesame oil and hot chili sauce. Stir into ground chicken. Simmer for 5 minutes to allow liquid to reduce and then add the carrot pineapple mixture back to the pan. Stir until well combined.
- Spoon chicken mixture into lettuce leaves and garnish with green onions and chopped peanuts
Teriyaki Pineapple Sauce
- Mince the garlic and grate the ginger.
- Place all of the ingredients except the xanthan gum in a frying pan and put to boil.
- Once the Lakanto Golden sweetener has melted and the sauce is bubbling, sprinkle in the xanthan gum.
- Stir until the sauce has thickened. This should take 1-2 minutes. Immediately turn off the heat.
