Thai Chicken Lettuce Wraps

With bold flavor and super fresh ingredients, these Thai Chicken Lettuce Wraps are perfect for meal prep for lunch or for a flavorful dinner. Marinated chicken is cooked together with Thai flavors, cabbage, bean sprouts and carrots before being placed inside of a lettuce wrap. Top with the creamiest peanut sauce to really make this special! Made in partnership with my friends at Stonewall Kitchen.

Thai chicken lettuce wraps with peanut sauce on a platter.Thai Chicken Lettuce Wraps

I used to love the lettuce wraps at that popular Asian chain restaurant, and they are totally the inspiration for this dish. Of course this recipe is a healthier version using real ingredients and my favorite soy-free alternatives to still get that classic taste. These lettuce wraps are topped with a creamy peanut sauce that completely makes the dish. Don’t worry though, there is an easy swap to make this peanut-free making this dish Whole30 and Paleo friendly.

Thai Chicken Lettuce Wraps deconstructed in a meal prep container.

Ingredients for Thai Lettuce Wraps

Thai chicken marinating in a bowl.

How to Make It

The first thing you want to do is marinate the chicken! This is going to add in some savory flavor to the dish. While we are suggesting to do this for about 30 minutes, it can be as quick as 15 minutes or as long as overnight. Obviously the longer you do it the better the flavor.

Once the chicken has been marinated, and all of the ingredients are prepped up heat up a large pan. Once hot, cook the mushrooms until all of the liquid has been evaporated.

Next add in the cabbage and a big pinch of salt and pepper cook until it’s softened. Move the mixture to the side to make room for the chicken!  Add in the remaining 1 teaspoon sesame oil to the pan and cook chicken until no pink remains, about 3-5 minutes. You’ll be leaving behind any of the excess marinade.

Finally, add in bean sprouts, and carrots and let cook until the bean sprouts are slightly wilted. Season the chicken and veggies to taste with salt and pepper and garnish with fresh basil and remaining green parts of the scallions. That last addition of the fresh herbs really helps this dish pop in flavor.

This dish will be garnished with a peanut sauce, that can be made with peanut butter or almond butter for those looking to keep it Whole30 or Paleo-friendly. To make it add all of the sauce ingredients to a bowl and whisk together. Depending on your thickness of nut butter, you may need to add in a bit more hot water. Add in more hot water if needed to reach desired sauce consistency.

Serve the chicken and veggies inside of lettuce cups and drizzle with the peanut sauce. Garnish with additional fresh herbs and sesame seed! Or make into meal prep. See below for more details on that!

Thai chicken mixture in a saute pan with fresh herbs on top.Why Stonewall Kitchen Products are Always in My Pantry

One of the most frequently asked questions I get about maintaining a clean-eating lifestyle is: what’s in my pantry? The simple answer is that it’s important to keep a wide range of products in your pantry that allows you to whip up a quick dinner or snack at a moments notice. Ones that don’t compromise on ingredients and that you can feel good about eating and serving. 

Headquartered in York, Maine (the cutest place ever), Stonewall Kitchen is the maker of some of my favorite gourmet specialty foods that always have a place in my pantry. Chances are, you’ve likely seen their famous jam in a grocery store near you (even Costco has it right now!). But in case you didn’t know, they have a wide range of healthy products that make it easy to maintain a good-for-you diet. 

Their Creamy Peanut Butter is one of my favorites (you can also grab it on Amazon) and it’s the perfect addition to these Thai Chicken Lettuce Wraps. Made with only roasted peanuts & salt (no added sugars or oils) you can feel good about enjoying it! While the chicken filling is good on it’s own, adding that creamy peanut sauce on top REALLY makes the dish.

Stonewall Kitchen Peanut Butter

Meal Prep Options

There are two ways that you can prepare this dish for the week ahead! If you wanted to eat this as actual lettuce cups you’ll want to store cleaned and dry lettuce leaves separately from the cooked chicken mixture. You can eat this cold or warm, so if you wanted to heat it up make sure to pack it separately from the lettuce so it can be heated.

Or you could make this into meal prep bowls by serving with cauliflower rice or regular white rice, and omit the lettuce cups all together.

Thai chicken with cauliflower rice in a meal prep container.

If you like this meal prep recipe, check out these others:

For more chicken recipes, check these out:


 Thai Chicken Lettuce Wraps with Paleo 'Peanut' Sauce

Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Serves 4

Ingredients

    Marinade

    Chicken & Veggies

    Paleo ’Peanut’ Sauce

    • 1 tablespoon peanut butter
    • 1 teaspoon fresh lime juice
    • 1 tablespoon and 1 teaspoon filtered water
    • 1/4 teaspoon fish sauce
    • 1 teaspoon honey or coconut sugar

    Directions

    1. In a bowl combine marinade ingredients and chicken and set aside.
    2. In a large skillet, heat oil over medium-high heat. Add in onion and and garlic. Sauté until onions turn translucent.
    3. Add mushrooms and let cook for 3-5 minutes, stirring occasionally until mushrooms soften and begin to brown.
    4. Add in marinated chicken, salt, pepper, and red pepper flakes, and cook chicken until no pink remains. Cover the pan to decrease cooking time.
    5. Add bean sprouts, scallions, grated carrot, spinach, and basil. Let cook for 5 more minutes or until bean sprouts are translucent and the spinach has wilted.
    6. Taste and add additional salt, pepper, and red pepper flakes as desired. Set aside to cool.
    7. In a small bowl, mix together peanut sauce ingredients.
    8. To Assemble;
      Lay out lettuce leaves on a plate and add fill with Thai chicken mixture
      Garnish with paleo 'peanut' sauce, scallions and sesame seeds if using.

    Recipe Notes

    Omit peanut sauce for Whole30 Compliant!

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Thai Turkey Burgers with Spicy Sriracha Slaw

    These Thai Turkey Burgers with Spicy Sriracha Slaw are our new favorite low carb and paleo-friendly dinner! You can grill them outside or inside on your grill pan, and then serve them as low carb thai turkey burger bowls, or as a lettuce wrapped burger! The spicy slaw is packed with veggies and mango for a sweet and spicy crunch! This dinner is a must-make!

    Thai Turkey Burgers and Slaw

    Thai Turkey Burgers with Spicy Sriracha Slaw

    I am all about these thai turkey burgers right now! The dish takes a quick 30 minutes to put together but is full of exotic flavors to make a weeknight meal special. You can enjoy the last of the summer weather we are having and take this outside to prepare on the grill or savor this dish all year long and make on the grill pan inside. The burgers are flavorful and moist and a great low carb dinner!

    Thai Turkey Burgers and Slaw

    We wanted to keep the accompanying slaw simple so we prepared this using a pre-shredded broccoli and carrot slaw mix, but if you don’t have this readily available go ahead and shred some using a food processor or a box grater. The mangos REALLY make this side dish stand out but just make sure to use a perfectly ripe one so it adds the right amount of sweetness.

    Thai Turkey Burgers and Slaw

    You can serve them as lettuce wrapped burgers for the perfect low carb dinner that satisfies!

    Thai Turkey Burgers and Slaw

    Or make it into a low carb burger bowl with the slaw, cauliflower rice, avocado, red onion, and ribboned cucumber drizzled with a little extra sriracha. PERFECT!

    Thai Turkey Burgers and Slaw

    Want other burger recipes? Try these favorites:

    Thai Turkey Burgers with Spicy Sriracha Slaw

    Prep Time 00:15 Cook Time 00:15 Total Time 00:30 Serves 4

    Ingredients

    For Burgers

    For Sriracha Slaw

    • 1/3 cup avocado oil mayo
    • 1 tablespoon Sriracha, plus more to taste
    • 2 tablespoons lime juice
    • 1" piece ginger, minced
    • 2 garlic cloves, minced
    • 1/2 teaspoon fine sea salt, more to taste
    • 1 12oz bag broccoli and carrot slaw (or 4 cups shredded broccoli and carrots)
    • 1 ripe mango, peeled and diced
    • 1/2 cup cilantro, picked, cleaned and sliced

    Optional Garnishes

    • Bibb or Boston lettuce leaves, cleaned
    • Cauliflower rice, sautéed
    • Avocado slices
    • Thinly sliced cucumber

    Directions

    1. In a large bowl combine ground turkey with coconut amino, ginger, chili garlic sauce and salt and mix well to combine. Form into 4 patties. If the turkey mixture is sticky, wet your hands before forming each patty.
    2. Grease grill pan (or outdoor grill, if using) and heat to medium heat. Place burgers onto the grill pan and cook for 6 to 7 minutes on each side, or until fully cooked through and has reached an internal temperature of 165ºF. 
    3. Meanwhile in a large bowl whisk together mayo, sriracha, lime juice, ginger, garlic and salt. Add in broccoli slaw, cilantro and mango and toss to combine.
    4. Serve burgers hot in a lettuce wrap with avocado and slaw, or in a burger bowl with cauliflower rice, slaw and cucumber.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Thai Basil Ground Turkey Bowl Meal Prep

    This Thai Basil Ground Turkey Bowl is the perfect meal prep recipe that comes together in no time! They are flavorful, delicious Whole30 approved, and packed with veggies to fuel you for your busy days ahead!

    Thai Ground Turkey BowlMeal Prep Thai Ground Turkey Bowl Recipe

    This healthy Thai Ground Turkey Bowl recipe can be made in around 30 minutes and is a great low-carb, whole30 and paleo meal that can be eaten right away or made for meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days! The savory Thai Turkey is so good on its own, but really outstanding when paired with the veggies and rice. Feel free to keep it low-carb with cauliflower rice, or pair it with white rice. We recommend cooking it with veggies like peppers, carrots and bok choy, but you can really swap out with any veggies you have on hand that you think will go well in this dish.

    Ingredients for Thai Ground Turkey Bowl recipeWhat You Need to Make Thai Ground Turkey Bowls

    • Ground Turkey
    • Coconut Aminos (a soy free alternative)
    • Sesame Oil
    • Chili Paste
    • Fresh Ginger
    • Thai basil (or regular basil)
    • Lemon Grass
    • Fish Sauce
    • Salt and Pepper
    • For the Veggies:
    • Bok Choy
    • Green Beans
    • Bell Peppers
    • Cauliflower Rice, or White Rice

    How to Make A Ground Turkey Bowl

    Seriously, these are my new favorite lunch or easy weeknight dinner. Each aspect of the dish can be made ahead of time (think Sunday meal prep), and then tossed together in individual containers to bring with you on-the-go anywhere!

    First, prep your cauliflower rice or white rice. If making cauliflower rice, feel free to buy pre-made if you’d like to skip that step. If not, we have a full tutorial here, and directions within the recipe below.

    Then prep your ground turkey and all the veggies, which are flavored with such aromatic Thai ingredients. I gave a list of suggested vegetables to use, but you could really use what you have on hand for this.

    And then the whole thing is drizzled with a delicious Thai Basil sauce. You can serve this with just the rice, or with Bibb lettuce to create a lettuce wrap feel to it.

    Once you’ve assembled the separate components you can then either pack away for meal prep, or serve up for a delicious and light dinner.

    Thai Basil Ground Turkey Bowls with veggies

    Can You Use Premade or Frozen Cauliflower Rice?

    Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

    If you like this asian inspired recipe, check out these others:

    30-Minute Thai Basil Turkey Bowls
    Serves 4
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    Prep Time
    10 min
    Cook Time
    25 min
    Prep Time
    10 min
    Cook Time
    25 min
    For the Turkey
    1. 1 teaspoon avocado oil
    2. 1 pound ground turkey
    3. 2 tablespoon coconut aminos
    4. 1 teaspoon sesame oil
    5. 1 teaspoon chili paste
    6. 1 teaspoon fresh ginger, minced
    7. 1/3 cup chopped basil
    8. 1 teaspoon lemon grass, sliced
    9. 1/2 teaspoon fish sauce
    10. 1/2 teaspoon salt
    11. 1/2 teaspoon pepper
    For the Veggies
    1. 2 teaspoons avocado oil or extra-virgin avocado oil
    2. 1 bunch bok choy
    3. 1 medium onion, diced
    4. 2 Red Peppers, sliced
    5. 1/4 pound green beans
    6. 1 carton baby spinach
    7. 1/4 teaspoon fine sea salt
    8. 1/2 teaspoon black pepper
    For the Cauliflower Rice
    1. 1 head of cauliflower, cut into florets
    2. 1/2 teaspoon fine sea salt
    Sauce To Pour On Top
    1. 4 tablespoon coconut aminos
    2. 1 teaspoon chili paste
    3. 1 teaspoon fresh ginger
    4. 1/2 teaspoon fish sauce
    Optional Toppings
    1. 1 red ghost pepper, sliced thin
    2. 1 tablespoon scallions, thinly sliced
    3. 1 carrot, julienned)
    4. 1 Head bibb lettuce, use the leaves to make lettuce wraps
    Instructions
    1. In a medium saucepan over medium heat, heat oil and add all turkey ingredients and mix until well combined (leaving 1 teaspoon of minced ginger aside for the dressing). Cook for about 3 to 5 minutes, until the turkey is browned and no pink remains. Taste and adjust salt and pepper as needed.
    2. In a small saucepan add in the leftover ginger and the rest of the sauce ingredients. Bring to a boil over medium heat. Lower heat and let simmer for 1-2 minutes until it reduces slightly. Pour into a bowl and set aside for later use.
    3. Pulse cauliflower florets in your food processor until it reaches a rice consistency and add salt. Sauté in a skillet for 2-3 minutes to slightly soften. Set aside.
    4. Heat a separate saute pan with oil and add in diced onion, sliced red peppers and green beans. Cook until onion becomes translucent and veggies begin to soften. Add in spinach, box choy, salt and pepper. Cook until wilted. Remove from heat and set aside to cool.
    Assemble
    1. Place cauliflower into bowls or glass tupperware containers. Add veggies and turkey. Pour sauce on top and serve!
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Thai Curry Soup

    This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!

    Thai-curry-soup3

    Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too! 

    Thai-curry-soup2

     

    Thai Curry Soup
    Serves 4
    Write a review
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    Prep Time
    10 min
    Cook Time
    45 min
    Prep Time
    10 min
    Cook Time
    45 min
    Ingredients
    1. 1 tablespoon avocado oil, coconut oil, or extra-virgin olive oil
    2. 2 inch stalk lemongrass (white part), minced
    3. 2 garlic cloves, minced
    4. 1 inch chunk ginger, minced
    5. 1 cup shitake mushrooms
    6. 2-3 medium bok choy, sliced
    7. 1 cup bean sprouts
    8. 1 cup snap peas
    9. 32 ounces chicken broth
    10. 1 13-ounce can coconut milk
    11. 1/2 teaspoon fish sauce
    12. 1 lime, juiced
    13. 1 tablespoon curry powder
    14. 3 thai birds eye chilis, chopped
    15. 1/2 cup fresh basil leaves, chopped
    16. 1/2 cup cilantro leaves, chopped
    17. 1 teaspoon fine sea salt, more to taste
    18. 1/4 teaspoon black pepper
    19. Pinch red pepper flakes, more to taste
    20. 1 pound shrimp, deveined and peeled
    21. 2 large zucchinis or summer squashes, spiraled (about 13 ounces)
    22. Optional: 1 to 2 cups cooked rice noodles (about 7 ounces uncooked)
    23. Additional basil leaves, for garnish
    24. Additional cilantro leaves, for garnish
    25. Additional lime wedges, for garnish
    26. Additional red pepper flakes, for garnish
    Instructions
    1. In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
    2. Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
    3. Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
    4. Add in shrimp and mix until shrimp becomes opaque.
    5. Add in spiralized summer squash or zucchinis, and rice noodles if adding.
    6. Taste and adjust salt and spices as desired. Garnish and serve hot.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Thai-curry-soup1

    Thai-curry-soup


     Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

    Easy Shrimp

    Cassy made you Thai Chard Shrimp Wraps

    Thai Chard Shrimp Wraps 

     

    What is your favorite Thai dish?

    Thai Meatballs

    These Thai Meatballs are paleo, gluten-free, and bursting with flavor. They are a healthy meatball recipe that everybody will love. This thai meatball recipe is loaded with veggies and infused with the perfect flavor combination of ginger, chili, garlic, and more. A total crowd pleaser that gets rave reviews!

    Paleo Thai Meatballs

      Thai Meatballs

    It took me a good three attempts to perfect these Thai Turkey Meatballs just right, and man are they a hit. The first time, the flavors just weren’t there… The second attempt was better, but needed a little more. Third times a charm because these FLEW off the plate. We couldn’t stop talking about how much we loved them and wanted them again.

    Paleo Thai Meatballs Ingredients

    Healthy Thai Turkey Meatballs

    Plus, these could not be easier to make. Mix all the ingredients, toss on a baking sheet, bake, and enjoy! They make for a great meal prep option too! Protein packed, nutritious, and easy to take on the go.

    Best Ground Turkey to Buy

    We always buy organic ground turkey whenever possible!

    What should I eat with meatballs

    • Cauliflower Rice
    • Rice
    • Stir Fry Veggies
    • Roasted Veggies
    • Zucchini Noodles
    • Rice Noodles
    • Thai Salad
    • … As MEAL PREP!

    Thai Meatballs

    Watch the video:

    Like this healthy meatball recipe? Try these other favorite meatball recipes:


    Paleo Thai Meatballs

    Prep Time 10 min Cook Time 20 min Total Time 0:30 Serves 4

    Ingredients

      Meatballs

      Sauce

      Directions

      • Preheat oven to 375
      • In a bowl combine all meatball ingredients
      • Mix well and form into balls
      • Place balls on lined baking sheet and bake for 15-20 minutes
      • While baking, combine all sauce ingredients in a small pot over medium heat
      • Once boiling, stir, and reduce heat to a simmer
      • When meatballs are done pour sauce over it, or use sauce as a dipping sauce

      Recipe Notes

      • *Can sub sriracha for chili paste
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Easy Stir-Fry & Spicy Noodle Soup

      For the past number of months American Express and Whole Foods Market have teamed up to bring you additional cash back when you use your American Express Blue Cash card at any WFM location!

      I have joined in and have brought you two ways to use one ingredient to go along with the program! In the archives you will find: Sweet Potato, Butternut Squash, and Ham.

      This month we have an ingredient that I cannot wait to start using more! Watercress! I am bringing you two delicious ways to use the fresh herb. In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup!
      2ways2percent_watercress

      First, the soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger.

      A whole ‘lotta YUM!Spicy Noodle SoupSpicy Noodle Soup

      Spicy Noodle Soup
      Serves 4
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      Prep Time
      10 min
      Cook Time
      30 min
      Total Time
      40 min
      Prep Time
      10 min
      Cook Time
      30 min
      Total Time
      40 min
      Ingredients
      1. 4 cups Chicken or Beef Broth, homemade or store-bought
      2. 1/2 lb. Beef or Chicken, cut into cubes
      3. 1 tbsp oil
      4. 3 garlic cloves, crushed
      5. 1 bunch boy choy
      6. 1 onion, sliced
      7. 2-3 carrots, diced
      8. 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
      9. 1 tbsp fresh ginger, grated
      10. 1/4 cup cilantro leaves, finely chopped
      11. 1/4 cup mint leaves, finely chopped
      12. 1/4 cup watercress, finely chopped
      13. 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
      14. Pink salt, to taste
      15. Pepper, to taste
      16. Optional: Red pepper flakes, to taste
      17. Garnish with 2 tbsp scallions, chopped
      Instructions
      1. In a large pot heat oil and garlic
      2. Add in onions and carrots and cook for 4-7 minutes until onions are soft
      3. Add in chicken and let cook until no longer pink
      4. Add in bok choy and saute for 2 minutes
      5. Add in chicken stock, ginger, cilantro, mint, watercress, and spices
      6. Bring to a boil then reduce heat and let simmer for 20 minutes
      7. Taste and adjust spices
      8. With 5 minutes remaining drop in spiralized zucchini
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      Spicy Noodle Soup

      Now, the stir-fry!

      My easy stir-fry is our go-to dinner any night of the week. Have  a ton of veggies? Shrimp? Chicken? Or Beef? One-pan and you are good to go! Hearty, flavorful dinner on the table in under 30. Sign me up!

      Paleo Chicken Stir Fry

      One-Pan Chicken Stir-Fry
      Serves 4
      Write a review
      Print
      Prep Time
      8 min
      Cook Time
      20 min
      Total Time
      28 min
      Prep Time
      8 min
      Cook Time
      20 min
      Total Time
      28 min
      Ingredients
      1. 1 lb. organic chicken
      2. Veggies of choice-
      3. 2 carrots, chopped
      4. 1 onion, sliced
      5. 1 handful bok choy
      6. 1 cup sprouts
      7. 1 cup broccoli florets
      8. 1 zucchini
      9. 2 garlic cloves, crushed
      10. 1/3 cup watercress, chopped
      11. 2 tbsp scallions for garnish
      Sauce
      1. 1/4 cup Coconut Aminos
      2. 1/4 cup Fish Sauce or Coconut Aminos teriyaki sauce
      3. 2 tbsp seasoned rice vinegar
      4. 1 tbsp fresh ginger, finely chopped
      5. 1 garlic clove, finely chopped
      6. Optional: 1/4 tsp red pepper flakes
      Instructions
      1. In a pan heat oil and garlic
      2. Add in veggies (excluding bok choy or spinach)
      3. Let saute for 6-8 minutes
      4. Add in chicken or meat of choice and cook until no longer pink
      5. Add in spinach or bok choy
      6. In a bowl combine sauce ingredients
      7. Pour into pan and mix well
      8. Bring to a boil then reduce heat and let simmer for 15 minutes or so
      9. Taste and adjust spices as desired
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      Paleo Chicken Stir FryPaleo Chicken Stir Fry

      I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own. 

       

       How do you use watercress?

       

      Spicy Noodle Soup

      Prep Time 10 min Cook Time 30 min Total Time 0:40

      Ingredients

      • 4 cups Chicken or Beef Broth, homemade or store-bought
      • 1/2 lb. Beef or Chicken, cut into cubes
      • 1 tbsp oil
      • 3 garlic cloves, crushed
      • 1 bunch boy choy
      • 1 onion, sliced
      • 2-3 carrots, diced
      • 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
      • 1 tbsp fresh ginger, grated
      • 1/4 cup cilantro leaves, finely chopped
      • 1/4 cup mint leaves, finely chopped
      • 1/4 cup watercress, finely chopped
      • 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
      • Pink salt, to taste
      • Pepper, to taste
      • Optional: Red pepper flakes, to taste
      • Garnish with 2 tbsp scallions, chopped

      Directions

    • In a large pot heat oil and garlic
    • Add in onions and carrots and cook for 4-7 minutes until onions are soft
    • Add in chicken and let cook until no longer pink
    • Add in bok choy and saute for 2 minutes
    • Add in chicken stock, ginger, cilantro, mint, watercress, and spices
    • Bring to a boil then reduce heat and let simmer for 20 minutes
    • Taste and adjust spices
    • With 5 minutes remaining drop in spiralized zucchini
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!