Chicken Lettuce Wraps
2 tablespoons coconut oil (or olive oil)
3 large carrots, peeled and finely chopped
5-6 scallions, chopped
1 red bell pepper, chopped
2 pounds boneless, skinless organic chicken breasts, chopped and or diced
1 cup of T.Lish Asian Sesame
2-3 tablespoons Thai chili sauce
2-3 tablespoons reduced sodium soy sauce
I large head of Bibb lettuce
Garnish with peanuts, fresh cilantro and limes**(optional)
1. Heat a large skillet over medium high heat. When the pan is warm, add 1-2 tablespoon of coconut oil. Sauté the chopped chicken, breaking into smaller pieces. Pour off liquid from chicken as needed to help chicken cook evenly. Once cooked, set aside.
3. In the same skillet, add ¼ cup T.Lish Asian Sesame and cook the bell pepper, carrots, and green onions over medium high heat for 4-5 minutes until vegetables are soft.
4. Add the chicken back into the skillet. Add more T.Lish Asian Sesame, as well as Thai Chili and Soy sauce to taste. Let simmer 5-6 minutes until slightly thickened.
5. Prepare the lettuce. Remove skillet from heat and spoon mixture into lettuce wraps, garnish with crushed peanuts, limes and chopped cilantro.
Coconut Rice (serves 4-6)
1 (14 ounce) can coconut milk
1 1/4 cups water
1 pinch salt
1 1/2 cups uncooked jasmine rice
In a saucepan, combine coconut milk, water, and salt. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.