Keto Szechuan Chicken Lettuce Wraps

Ingredients

• 1 lb Ground chicken
• 1 head Lettuce leaves (butter or romaine)
• 2 tbsp Soy sauce (low sodium)
• 1 tbsp Rice vinegar
• 1 tsp Szechuan peppercorns
• 4-6 Dried red chilies
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Swerve (or other keto sweetener)
• 1 tsp Sesame oil
• 2 Green onions
• 1/2 cup Water chestnuts (diced)
• 1/4 tsp Xanthan gum

Instructions

1. 1Place 1 tsp Szechuan peppercorns in a dry 10-inch skillet over medium heat. Toast for 1-2 minutes, or until fragrant. Remove from skillet and let cool slightly, then crush them using a mortar and pestle or the flat side of a knife.
2. 2Add 1 tbsp sesame oil to the same 10-inch skillet and heat over medium-high heat (375°F / 190°C). Add 1 lb ground chicken and cook, breaking it up with a spoon, for 5-7 minutes, or until browned and cooked through. The chicken should no longer be pink.
3. 3Add 3 cloves minced garlic, 1 tbsp minced ginger, and 4-6 dried red chilies to the skillet with the chicken. Stir-fry for 1 minute until fragrant.
4. 4Pour in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp Swerve, and the crushed Szechuan peppercorns. Stir to combine.
5. 5Add 1/2 cup diced water chestnuts to the skillet. In a small bowl, whisk 1/4 tsp xanthan gum with 1/2 cup water until smooth, then add this slurry to the skillet. Stir constantly for 1-2 minutes until the sauce thickens.
6. 6Chop 2 green onions. Stir most of the chopped green onions into the chicken mixture. Reserve the rest for garnish.
7. 7Arrange 1 head of lettuce leaves on a platter. Spoon the chicken mixture into the lettuce leaves and garnish with the reserved green onions.

Substitutions

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