Keto Asian Chicken Lettuce Wraps

1 tablespoon olive oil

1 pound chicken, cut into small pieces

1 green bell pepper, seeded and chopped

1 tablespoon minced garlic

1/4 cup chicken broth (water or cooking wine will work also)

For the Asian Sauce:

2 tablespoons soy sauce

2 tablespoons water

2 tablespoon rice vinegar

2 tablespoons sesame oil

1 tablespoon swerve brown sugar or brown sugar monkfruit

2 tablespoons peanut butter

For Garnish:

Green onions

Almonds or peanuts

Heat a large 12 inch skillet to medium heat. Add the olive oil and add the chopped chicken to the pan, cook stirring occasionally until it begins to brown.
Add the chopped bell pepper and garlic. Continue to stir occasionally until chicken is cooked through and peppers are tender. Reduce heat to medium low.
Add the chicken broth to the skillet to degalze the pan. Stir well and scrape the bottom of the pan well.
In a small bowl combine all of the sauce ingredients and whisk until smooth (this is easier to whisk if you micorwave for 10-20 seconds first)
Pour the Asian sauce over the chicken and peppers, stir well.
Allow the mixture to simmer over medium low for 5-6 minutes, stirring occasionally. When mixture has thickened remove from heat.
Serve with cold lettuce leaves. Top with green onions, chopped almonds, or peanuts.

This Article And Recipe Adapted From This Site