I've been really trying to get back to eating healthier and watching my carb intake. These Asian Chicken Lettuce Wraps definitely hit the spot. My husband loved it too. I ended up feeding the kids some left overs, but realistically I know they would have loved this with just the chicken and a little rice on the side. It was totally a kid friendly meal. The sweetness balances out that little bit of heat from the sriracha. I added some chili flakes as garnish to give it an extra little kick, or you could always add a teaspoon of chili flakes right into the sauce if you like it a spicier.
Asian Chicken ingredients:
2 boneless chicken breasts, minced
2 tbsp ketchup
6 tbsp soy sauce
1/4 cup honey
2 tbsp sriracha
2 tbsp brown sugar
1 tbsp vinegar
3 cloves garlic, minced
1 thumb of fresh ginger, minced
1/4 cup of chicken stock
1 tbsp sesame oil
1 tbsp olive oil
1 to 2 heads of romaine lettuce, leaves washed and separated
3 scallions, diced for garnish
Sesame seeds, for garnish
Red chili flakes, for garnish
( Optional - 1 1/2 cups of cooked rice)
In a large skillet on medium heat add sesame oil and olive oil to pan. Add chicken to pan and sautée until cooked and lightly brown. Once cooked remove chicken from pan and set aside. In a bowl mix together ketchup, soy sauce, brown sugar, honey, sriracha, vinegar, garlic, ginger, and chicken stock. Add the sauce to the pan and cook for about 5 minutes until it starts to thicken. Turn heat down to low and add chicken back into the pan. Stir to coat the chicken in the sauce and let simmer for a 2 to 3 minutes. To assemble wraps fill the romaine leaves with the chicken, top with scallions, chili flakes, and sesame seeds.
*You could also add cooked rice to the wraps. Pile a little bit of rice on each romaine leaf and then add chicken and toppings.