Kung Pao Chicken Lettuce Wraps (Whole 30)

This week I have spent a lot of time in the kitchen playing with my friend, Steph’s, Sunbeam Pie Maker and having so much fun doing it.  It makes 2 small pies in about 10 -15 minutes.  I am experimenting with making different kinds of crusts from scratch to make just two pies with no leftover dough and all sorts of fillings both sweet and savory.  These recipes will never show up here on A Solitary Feast because I am betting you don’t have a Sunbeam pie maker. But if you do and would like the recipes leave an email address in the comments and I’ll send them to you. 

The other cooking I am doing that will end up on A Solitary Feast is from my new favorite cookbook and blog, The Primal Gourmet by Ronny Joseph Lvovski.   His cookbook provides an awesome mix of what I consider fancier recipes and recipes you can throw together in a half hour.  He also has a section on with spice blends I haven’t tried yet and my new passion, sauces.   Best of all, every recipe  I have tried so far have been freaking delicious. 

From The Primal Gourmet Cookbook


Note:  This sauce is amazing and can be made anytime you need a Teryaki sauce

1/4 cup coconut aminos

1 TBS grated garlic, about 3 cloves

1 TBS arrowroot

1 TBS toasted sesame oil

1 tsp grated fresh ginger

1 tsp red pepper flakes


2 TBS oil

1 lb ground chicken

1 red bell pepper, diced

4 scallions, white and green parts, thinly sliced and seperated

Kosher salt

8 lettuce leaves, for serving

In a small bowl, combine all the sauce ingredients and whisk until well combined; set aside.

Heat a large skillet over medium heat for 5 minutes.  Increase the heat to high and add the oil.  When the oil is hot add the ground chicken.  Cook, stirring and breaking up the meat as it cooks, until the chicken is browned and most of the liquid had evaporated, 4-5 minutes.  Add the white part of the scallions,  red bell pepper and cashews.  Cook, stirring occasionally, until the bell pepper has softened a little, 2-3 minutes.   Give the teriyaki sauce a stir then add it to the ground beef, stirring to coat.  Cook, stirring occasionally, until the sauce is thickened, about 2 -3 minutes.  Sprinkle with scallion greens and serve on lettuce leaves.

Homemade Teriyaki Sauce


This couple came through my line at work the other day, complaining about the lack of good Chinese or Japanese  restraunts in Fargo.  They asked me if I knew of any but since they named my favorite Chinese restraunt as one of the worst they went to I thought it prudent not to give them a recommendation.

I also thought if you are that unhappy with the restraunts food learn how to cook it yourself at home that way you can always get your food exactly the way you want it.  When I got home I started combing my files to see if I had any Chinese or Japenese recipes to try.  I found this Teriyaki sauce recipe on one of my pintrest boards so I decided to give it a try.

I decided to make a Teriyaki chicken and I have to say it turned out way better then anything I have had at my favorite restraunt.  If you don’t thicken it the sauce can be used as a marinade. The thickened sauce would also be great as a dipping sauce or a stir fry sauce.

Teriyaki Sauce

1 tsp garlic, minced

1/8 tsp ground ginger

2 1/2 TBS dried onion flakes

1/2 cup soy sauce

2 TBS Worcestershire sauce

1 1/2 TBS cornstarch

6 TBS sugar

1 1/2 TBS apple cider vinegar

1 1/2 tsp canola oil

In a small bowl, mix all ingredients, except for the cornstarch, stirring it until the sugar dissolves.  This is a great place to stop if you would like to marinate something.

To make it Teriyaki sauce, place the marinade in a small saucepan over medium heat until lightly boiling.  Slowly stir in the cornstarch.  Continue stirring until the mixture thickens.  Remove from heat.  Enjoy.