from Dr Josh Axe
Moo Shu Chicken Lettuce Wraps
When you get that craving for comfort food, how often do you consider ordering takeout Chinese? Yep — it can be a guilty pleasure on those nights you really don’t feel like cooking. But I promise you, my moo shu chicken recipe is very easy to prepare, taking about the same amount of time you’d be waiting for your food to be ready at a restaurant, and it’s a much, much healthier option.
For this recipe, I use an array of veggies, anti-inflammatory foods like garlic and ginger and organic chicken. Plus, like my fish taco recipe, I use lettuce wraps instead of turning to flour tortillas that are typically used to make moo shu chicken. Not only is my moo shu chicken recipe gluten-free, it’s also Paleo- and keto-friendly. No guilt here!
2 tablespoons avocado oil
2 tablespoons balsamic vinegar
1 tablespoon sesame oil
2 tablespoons coconut aminos
2 boneless skinless chicken breasts, thinly sliced
¼ green cabbage, thinly sliced
¼ red cabbage, thinly sliced
¼ cup green onions, sliced
½ cup mushrooms, chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
½ teaspoon sea salt
½ teaspoon black pepper
Carrots, shredded for garnishing
Sprouts, for garnishing
Sesame seeds for topping
Butter lettuce for wraps
In a medium-sized bowl, add sesame oil, balsamic, coconut aminos, ginger, garlic, salt, pepper and chicken. Mix thoroughly and set aside.
Chop the vegetables accordingly.
In a large pan over medium heat, combine avocado oil, onions and mushrooms. Sauté for about 5 minutes.
Add chicken to brown, about 8 minutes.
Add cabbage and reduce to low. Cover and let simmer for about 10 minutes, or until cabbage is soft. Stir occasionally.
Serve with lettuce wraps and top with carrots, sprouts and sesame seeds.
Low Carb Easy Lemon Chicken
We’re back at it with our keto versions of favorite Asian recipes, and this time we have our Easy Lemon Chicken for you! From breading the chicken to making the lemon sauce that coats the chicken you’ll find this dish extremely easy to replicate and in no time at all! It’s great for family dinner any night of the week, and classy and impressive enough to make for your next dinner party. No one will even know it’s low carb, sugar free and keto friendly!
Usually a recipe like this would be served alongside some rice to soak up the lemon sauce, but we have something even better, our Cauliflower Fried Rice. It would be the perfect bed for this chicken, replacing all your favorite take-out restaurants.
8 oz Boneless/Skinless Chicken Thighs
6 tbsp Coconut flour
4 tbsp coconut oil
1 tsp lemon zest
1 lemon juice of lemon
2 tbsp swerve confectioner
1/2 cup chicken broth
1/4 tsp xanthan Gum
Cut you thighs into bite sized chunks and set aside.
Add coconut flour to a bowl and in small batches add the chopped chicken pieces into the flour fully coating them.
Add coconut oil to medium-high heat pan. Once it is hot add the chicken pieces in batches until all are fully cooked through.
Add lemon zest to a pan and turn it onto high heat.
Add broth and swerve to a high heat sauce pan and combine until swerve is fully dissolved (erythritol may not full dissolve).
Add the lemon juice and xanthan gum and bring to a boil.
Reduce to a simmer and allow to reduce until desired thickness.
Once thickened to liking, add chicken into sauce and coat.
Serve warm with cauliflower rice and enjoy!
Chicken Broccoli Alfredo
This is one of my family’s favorite Italian dishes. I like to have chicken and spaghetti squash already pre-made so that I can easily put a dish like this together. To make this dairy free, I use coconut milk. Mixed with all the spices and other ingredients it makes a delicious creamy sauce. If you don’t like coconut milk, don’t worry, because once this sauce is all mixed and baked you won’t taste the coconut flavor.
1 cooked spaghetti squash
3 cups cooked chicken, chopped
1 16 oz bag of frozen broccoli, cooked and chopped
1 15 oz can coconut milk
1/2 cup of nutritional yeast
4 teaspoons basil
4 teaspoons oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon gluten-free hot sauce (I use Frank’s Hot Sauce)
1 teaspoon Himalayan salt
Preheat oven to 350°.
Mix all ingredients together in a large bowl. Put mixture in a 9×13 casserole dish.
Bake for 40 minutes.