Sweet Chili Lettuce Wraps

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

INSTRUCTIONS

1. Place all the ingredients for the sauce in a bowl, and whisk to combine.
2. Next, heat the vegetable oil in a large pan over medium-high heat, and add the chicken thighs.
3. Season with salt and pepper, and brown the thighs on both sides.
4. Reduce the heat to medium-low, and pour half the sauce into the pan.
5. Cook the thighs for 15 more minutes, stirring often and turning the meat 2 or 3 times.
6. 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.
7. Fill the cups with the toppings of your choosing, and dip in the reserved sauce. Enjoy!