Description
These chili chicken lettuce wraps deliver a fresh, vibrant twist on a fast and healthy dinner option full of tangy, sweet, and spicy flavors.
Ingredients
1 pound boneless, skinless chicken breast, cut into ½-inch cubes
1 tablespoon soy sauce or tamari for gluten-free
2 teaspoons cornstarch
1 tablespoon sesame oil
1 cup shredded red cabbage
½ cup grated carrots
8 large butter lettuce leaves about 1 head
2 tablespoons honey or agave for vegan
1 tablespoon sriracha or chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
1 clove garlic, minced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro
Instructions
Marinate the chicken: In a medium bowl, combine the soy sauce, cornstarch, and cubed chicken. Toss until all pieces are evenly coated and let rest for 10 minutes.
Prepare the chili-honey sauce: Whisk together honey, sriracha, rice vinegar, grated ginger, and minced garlic in a small saucepan. Heat over medium until it simmers and thickens slightly, 3-5 minutes. Remove from heat.
Cook the chicken: Heat sesame oil in a skillet over medium-high heat. Add chicken and cook, stirring frequently, until cooked through and lightly browned, 6-8 minutes. Pour chili-honey sauce over chicken, stir to coat evenly. Season with salt and pepper.
Assemble the lettuce wraps: Arrange lettuce leaves on platter. Divide chicken among leaves, top with red cabbage and carrots. Garnish with cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Stir-frying, assembling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 7
- Sodium: 520
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7
- Carbohydrates: 14
- Fiber: 3
- Protein: 27
- Cholesterol: 70