Sweet Chili Lettuce Wraps

February, 2017

Lettuce wraps have a way of disappearing even when no one is hungry. Consider a double batch.

2 tbsp vegetable oil

6 boneless, skinless chicken thighs

Salt and pepper, to season

1 cup pickled carrot and daikon salad (from the deli)

1 handful cilantro, roughly chopped

1 handful bean sprouts

1/2 English cucumber, sliced

1 head butter lettuce, separated into “cups”

2 scallions, thinly sliced

2 tbsp toasted sesame seeds

For the sauce

1/4 cup hoisin sauce

1/4 cup sweet chili sauce

1/4 cup orange juice

1 tbsp low-sodium soy sauce

1 tbsp rice-wine vinegar

2 tsp fish sauce

1 tsp freshly grated ginger

1 clove garlic, minced

Place all the ingredients for the sauce in a bowl, and whisk to combine. Next, heat the vegetable oil in a large pan over medium-high heat, and add the chicken thighs. Season with salt and pepper, and brown the thighs on both sides. Reduce the heat to medium-low, and pour half the sauce into the pan. Cook the thighs for 15 more minutes, stirring often and turning the meat 2 or 3 times. When the meat is cooked and the glaze is golden and sticky, slice the meat, sprinkle it with toasted sesame seeds and place it on a serving dish alongside the prepared vegetables and lettuce cups. Fill the cups with the toppings of your choosing, and dip in the reserved sauce. Enjoy!

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