Spicy Chicken Lettuce Wrap recipe very yummy. I would definitely recommend. the person who eats will want it again.
The other day I engaged in the extremely enviable task of deep-cleaning my kitchen. Oh man, you should have been there, for all the laughs I had! I had so much fun I nearly threw out my t-shirt because it got so grimy! Hysterical!
Seriously, though, my kitchen cleanliness leaves a lot to be desired and it’s pretty embarrassing. I’m not messing around when it comes to sloppy leftovers and week-old bunches of wilted kale burrowed in the deep, dark depths of my crisper. As far as cleaning my refrigerator goes, if there is a more disgusting way to spend your time then I really don’t want to know about it. And while we’re at it, how was it possible that I got tomato juice splatters on the other side of the room, by my front door? I’m not exactly flinging wooden spoons around while cooking like Animal the Muppet. I don’t get it.
Ever get a great idea when you’re in the middle of a truly thankless task? That was me while cleaning, shoulders deep in the cupboard under the sink, scrubbing away grease (again, how it gets down there I’ll never know) and praying to god a cockroach didn’t come strolling out from behind the leaking pipes (whew! Not one sighting). While trying not to breathe in the noxious fumes of cleaning supplies, I thought about all the healthy things I would rather be doing. And the spicy things I typically prefer to be eating. (This list includes sriracha, which should come as no surprise to those who know me)
Spicy Chicken Lettuce Wraps Recipe
- 4 chicken breasts, or about 1 ½ to 2 pounds, trimmed
- ¼ cup sriracha sauce
- ½ cup soy sauce
- ½ cup honey
- 4 teaspoons
- 1 teaspoon salt
- ½ cup unsalted peanuts, crushed
- 3-4 green onions, minced
- 1 small-medium yellow onion, quartered and sliced thin
- 2 tbsp fresh ginger, minced (approx. 1 small thumb)
- 2 tbsp fresh garlic, minced (about 3-4 cloves)
- 2 tbsp sesame oil
- 8-10 iceburg lettuce leaves, cleaned
- Mix the soy sauce, sriracha, honey, fish sauce and salt in a medium sized bowl. Add the chicken breasts and let mixture marinate in the fridge for at least one hour, up to overnight.
- Heat 1 tablespoon sesame oil over medium heat until shimmering. Remove the chicken from the marinade and brown on all sides. Remove the chicken and set aside to cool slightly.
- To the hot pan, add 1 tablespoon sesame oil, onion and ginger. Cook until the onion has softened. Add the garlic and stir to combine.
- While the onion is cooking, dice the chicken. After the onions have softened and the garlic is added to the pan, add the chicken and one cup of the reserved marinade cook everything together until the chicken is completely cooked through, about five to 10 minutes.
- While the chicken is cooking, rinse the lettuce leaves. Assemble the wraps by placing approximately ¼ cup chicken mixture in each leaf, and sprinkle with green onions and crushed peanuts.
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