Spicy Chicken Lettuce Wraps Recipe
These spicy chicken lettuce wraps are born out of my desire to eat something healthy-ish and feel just a little more accomplished. Like, I either can moan about how gross my kitchen was, or I can make something I feel good about. Only a couple of steps long and completely open to random suggestions of extra ingredients, lettuce wraps- especially when made in a kitchen I can finally relax in- are simple, clean and fresh. Kinda like the cupboard under my sink these days.
Servings 4 serves
- 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.