Teriyaki Chicken and Vegan Lettuce WrapAnti-Inflammatory Recipes

Shared by: Nancybinspired

Intro

I’m always looking for great recipes to share with my readers and give all the credit to the original owner, which are The Modern Proper and Fork in The Kitchen for this blog. Be sure to check out their websites for fabulous recipes!

I found these recipes and actually lettuce wraps are one of my favorites because they’re easy to make and can be made in small batches fresh. This recipe is anti-inflammatory which is another plus! If you’re vegan, I didn’t want you to miss out, so I found another recipe by Fork in the Kitchen made with cauliflower. Either way you will gain the nutritional value of eating anti-inflammatory foods from either recipe. Be sure to buy your produce local and organic in keeping with our healthy lifestyle!

Enjoy!

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs, cut into ½-inch pieces
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1 small head of broccoli, diced (about 1½ cups)
• 1 red bell pepper, diced (about 1 cup)
• 3 tablespoons cornstarch
• ¾ cup brown sugar
• ½ cup soy sauce or tamari
• 3 teaspoons honey
• ½ teaspoon ground ginger
• ½ teaspoon granulated garlic powder
• ¾ cup shredded carrots
• 1 (5-ounce) can water chestnuts, drained and roughly chopped
• Sea salt, to taste
• Freshly cracked black pepper, to taste
• 18 butter or green lettuce leaves (from 1 to 2 heads)
• ½ cup chopped cashews
• 3 green onions, thinly sliced (optional)
• Sesame seeds (optional)

Choose Organic Produce and Local First

Directions:

1. Season the chicken all over with the salt. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken, broccoli and bell pepper, and cook, stirring frequently, until the chicken is cooked through, about 8 minutes.
2. Meanwhile, make the teriyaki sauce. In a medium bowl, combine the cornstarch with 1¼ cups cold water. Whisk in the brown sugar, soy sauce, honey, ginger, and garlic powder
3. Stir the sauce, carrots, and water chestnuts into the skillet with chicken. Bring the sauce to a simmer over medium-high heat. Reduce the heat to medium and cook for about 5 minutes, or until the veggies are tender and the sauce has thickened enough to coat the back of a spoon. Season to taste with salt and pepper.
4. Divide the lettuce leaves between plates and fill evenly with the teriyaki chicken. Sprinkle with the cashews, green onions, and sesame seeds, if using, before serving.

Vegan Recipe

• 8cups organic cauliflower florets, diced ~1/2 inch – approximately 2 small heads
• 1-2 Tbs Olive Oil
• 1/4 tsp sea salt
• 1 Cup Teriyaki Sauce (receipt above)
• Cashews
• Avocado Sauce
• Chives
• Cilantro
• Organic Bibb Lettuce (about 8 leaves) You can opt for Organic Romaine Lettuce instead

Directions:

• Preheat oven to 450°F. On a large rimmed baking sheet, spread the diced cauliflower and drizzle with olive oil and salt. Toss to completely coat. Roast for 26-30 minutes, tossing approximately halfway through.8 cups cauliflower florets, 1-2 Tablespoon olive oil, 1/4 tsp fine sea salt
• If needed, make the homemade teriyaki sauce while the cauliflower roasts. 
• Once the cauliflower is fork-tender, pour the teriyaki sauce on top and toss to coat. 1 cup spicy teriyaki sauce
• Assemble the lettuce wraps by placing approximately 1/2 cup cauliflower inside each lettuce leaf and topping with desired garnishes (chopped cashews and cilantro are highly recommended!).8 Whole butter lettuce leaves

*Receipe by Fork in the Kitchen

Thank you to The Modern Proper and Fork in The Kitchen for these incredible recipes. I do not own these recipes, sharing to promote healthy living. All rights of photos and recipes belong to original owners.

Enjoy these recipes!

Buon Appeitto!