Apricot Chicken Lettuce Wraps

Do you love quick and delicious meals? If so, check out this one from coach Emi!

This is such a good mix of sweet, heat, crunch and some extra volume from all of the veggies! You can do lettuce wraps to keep your carbs down or throw it into a bowl with some rice to bulk up the carbs, throw some avocado slices on top for extra fat or even a sriracha mayo. You can also use ground turkey instead of ground chicken if you’re not a ground chicken fan. Plenty of ways to switch things up and keep it interesting!

INGREDIENTS:

• 1/4 cup apricot preserves

• 1/4 cup low sodium chicken stock

• 3 tbsp low sodium soy sauce

• 3 tbsp hoisin sauce

• 1.5 tbsp sambal oelek

• 1 tbsp rice wine vinegar

• 1 tbsp corn starch

• 1 lb ground chicken

• 1 tbsp avocado oil

• 1/2 tbsp ginger, minced

• 3 tbsp garlic, minced

• 1 can (8 oz) water chestnuts, diced

• 1 red bell pepper, diced

• 1 bag (12 oz) coleslaw mix

INSTRUCTIONS:

1. Mix together apricot, chicken stock, soy sauce, hoisin, sambal, rice wine vinegar, and corn starch in a small bowl and set aside.

2. Heat large pan to med-high heat. Add in oil and allow it to heat up. Add chicken in and leave it untouched for a couple minutes in order to brown. Add garlic and ginger until fragrant, about 30 seconds.

3. Add bell pepper and water chestnuts, sautéing for 2 minutes until bell pepper has slightly softened. Add in cabbage and slowly stir in sauce. Allow to simmer 1-2 minutes until thickened and cabbage has softened. Serve on lettuce or with rice.

Macros for four servings:
Protein - 24g
Carbs - 23g
Fat - 12g

Created by: Emi Mraule, Nutrition Coach