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Orange Chicken Lettuce Wraps Recipe

Asian-inspired · Main course · 30 min total

Crispy chicken bites coated in a tangy orange glaze, served in cool lettuce cups for a light and refreshing meal.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 8 large butter lettuce leaves
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. In a bowl, toss chicken pieces with cornstarch until evenly coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden and cooked through, about 5-7 minutes, turning occasionally.
3. In a small bowl, whisk together orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes.
4. Pour the sauce over the cooked chicken. Stir and cook for 2-3 minutes until the sauce thickens and coats the chicken.
5. Remove from heat. To serve, spoon the orange chicken into lettuce leaves. Garnish with green onions and sesame seeds.

Tips

• Use butter lettuce or iceberg lettuce for sturdy cups.
• For extra crunch, add chopped water chestnuts or bell peppers.
• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

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