Sweet and Spicy Chicken Lettuce Wraps
Honey, sriracha, fresh ginger, and garlic, make a sweet, spicy, and savory sauce for these healthy-ish veggie packed sweet and spicy chicken lettuce wraps.
Servings 4 servings
Calories 434kcal
Ingredients
Sauce
- ¼ cup rice wine vinegar
- ¼ cup soy sauce
- 2 tablespoons sriracha 1 if you want it less spicy
- ½ teaspoon toasted sesame oil
- 2 tablespoons honey
- 2 tablespoons peanut oil
- 2 teaspoons fresh ginger grated (about 1 inch fresh ginger)
- 3 cloves garlic minced
Wraps
- 1 tablespoon peanut oil
- 1 pound ground chicken
- 1 teaspoon salt
- 1 pint mushrooms sliced
- 1 small onion diced
- 1 red bell pepper diced
- 1 cup carrots diced
- 8 oz can of water chestnuts diced and drained
- 1 bunch green onions thinly sliced
- 2 heads of romaine lettuce or iceberg
Instructions
- Prep: Chop your vegetables. Whisk the ingredients for the sauce together and set aside.
- Cook: Heat up 1 tablespoon of peanut oil in a wok or large skillet. Salt the ground chicken and cook thoroughly, breaking it up as it cooks. Remove chicken from the pan and set aside. Cook mushrooms for about 5 minutes over medium high heat until they are starting to brown. Add in the onions, red pepper, and carrots, and cook until onions are turning translucent, about 5 minutes. Add the cooked ground chicken back in with the water chestnuts and ½ the green onions. Stir in the sauce, bring to a boil, and reduce heat to a simmer. Cook on low for about 10 minutes until sauce has thickened and reduced.
- Serve: Sprinkle with remaining green onions. Spoon into lettuce and serve.
Notes
If you don't have rice vinegar, apple cider vinegar can be substituted.
Nutrition
Calories: 434kcal | Carbohydrates: 37g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1695mg | Potassium: 1688mg | Fiber: 8g | Sugar: 22g | Vitamin A: 7671IU | Vitamin C: 59mg | Calcium: 92mg | Iron: 4mg