Sweet and savory lettuce wraps with tangy chicken, crisp lettuce, and crunchy peppers. Serve as a light main course or an appetizer for entertaining. |
Ingredients
- 3-4 lettuce leaves (e.g., romaine, green leaf, or Bibb), trimmed and washed
- 5 ounces chicken breast, diced
- 1 tablespoon olive oil or canola oil
- 1 tablespoon red pepper, diced
- 1 tablespoon red onion, diced
- 1 teaspoon garlic, minced
- 1 cup hoisin sauce, or substitute with barbecue sauce
- 1 cup teriyaki sauce
- ½ cup soy sauce
- 1 cup rice wine vinegar, or substitute with apple cider vinegar
- 1 tablespoon ground ginger or 2 tablespoons fresh grated ginger
- 1 tablespoon cilantro, minced
- 1 tablespoon sriracha
Instructions
- Whisk together hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ginger, sriracha, and cilantro in a small bowl. Set aside.
- Heat oil in a wok or large skillet on medium-high heat. Add chicken and sauté until no longer pink.
- Add red pepper, onion, and garlic and cook until onion is translucent, about 5 minutes.
- Add approximately 3 ounces of the sauce mixture to the wok. Turn down heat and simmer until sauce thickens.
- Remove from heat and serve with lettuce leaves.
Notes
Chef's Notes
- Remaining sauce can be saved and refrigerated for up to five days. Try adding the sauce to a stir fry with soba or rice noodles, or as a steak marinade.
- To lower sodium, use reduced-sodium soy sauce.
Nutrition
Serving: 2 lettuce wrapsCalories: 200calCarbohydrates: 11gProtein: 18gFat: 9gSodium: 1090mgFiber: 2g