Orange Chicken Lettuce Wraps

Orange Chicken Lettuce Wraps 2
I love a good lettuce wrap. They are light and healthy yet still filling. Joel on the other hand, does not share my sentiments. He put on his super sad face when he found out what we were having for dinner. And instead of being a sweet, caring wife I kind of laughed at said sad face. He’ll survive.
Orange Chicken Lettuce Wraps 5
The combination of the cool, crisp cucumber slaw and the hot, orange sesame chicken is out of this world good. I’m pretty sure I dreamed about them that night. Then I wanted to make them for dinner the next night….I didn’t but that would have been funny!
Orange Chicken Lettuce Wraps 3
These are perfect for summer. Serve alongside some grilled zucchini for the ultimate light, healthy and delicious meal.

Orange Chicken Lettuce Wraps
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Ingredients
  1. 1 Tbsp. soy sauce
  2. 1 Tbsp. rice wine vinegar
  3. 2 Tbsp. fresh orange juice
  4. 1 Tbsp. olive oil
  5. 2 tsp. sesame oil
  6. 1 (2-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
  7. 2 cloves garlic, minced
  8. 1/4 tsp. dried chili flakes
  9. 1 green onion, green and white parts, sliced
  10. 8 to 12 ounces boneless, skinless chicken thighs, cut into small cubes or strips
For the cucumber slaw
  1. 3 Tbsp. rice wine vinegar
  2. 2 Tbsp. fresh orange juice
  3. 1 tsp. soy sauce
  4. 1/4 tsp. dark sesame oil
  5. 1/2 tsp. salt
  6. 1/4 tsp. grated fresh ginger
  7. 1 thick carrot (about 4 ounces), cut into 1/8-inch strips
  8. 1 cucumber, cut into 1/8-inch strips
  9. 2 to 3 green onions, white and green parts, sliced on the diagonal
  10. 16 lettuce leaves (romaine, Boston, Bibb, or green or red leaf)
Instructions
  1. First make the marinade. Whisk together soy sauce, vinegar, orange juice, oils, ginger, garlic, chili flakes and green onions. Pour into a zip top bag and add chicken. Marinate in the refrigerator for at least 30 minutes (I marinated for 3 hours).
  2. Meanwhile, make the cucumber slaw. In a medium bowl, whisk vinegar, orange juice, soy sauce, sesame oil, salt and ginger. Stir in the carrot, cucumber and green onions. Let sit in the refrigerator until ready to use.
  3. To cook the chicken, heat a skillet over medium high heat; add 2 teaspoons olive oil. Cook chicken in one layer at a time until browned and cooked through.
  4. To assemble, lay a lettuce leaf on a plate then top with cucumber slaw and chicken.
Adapted from Alexandra Cooks
Adapted from Alexandra Cooks
Meg's Everyday Indulgence http://megseverydayindulgence.com/

 

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