Sriracha-Orange Chicken Lettuce Wraps

Sriracha-Orange Chicken Lettuce Wraps

Have you ever googled yourself? I’ve always surmised that doing such a thing might be a very slippery – perhaps calamitous slope. I mean what if those skeletons who’ve been rattling away in my closet actually broke free without my knowledge?! Well, this morning with my cup of coffee in hand, I finally mustered up the courage to give that whole “selfie” Google search a go. The result? My God, I’m boring! (And my skeletons are intact, thankfully.) But enough about me, right?

So, I did the next obvious thing – I started googling all sorts of people I know. The result? Far more entertaining, yet no juicy tidbits worth spending much time investigating.

So, I did the next obvious thing – I rummaged around for a few fresh cooking inspirations. The result? A zesty – and healthy – little creation consisting of chicken thighs, orange marmalade, Sriracha and soy sauces, fresh vegetables, sesame, quinoa and butterleaf lettuce. Now we’re talking exciting!

Sriracha-Orange Chicken Lettuce Wraps

Sriracha-Orange Chicken Lettuce Wraps

(Serves 4-6)

  • 5 boneless, skinless chicken thighs, chopped into 1″ pieces
  • Sesame oil for cooking
  • 1 yellow onion, diced
  • 2 carrots, peeled and shredded
  • 3-4 garlic cloves, minced
  • Kosher salt and fresh cracked pepper to taste
  • 1/2 cup water
  • 8 oz. orange marmalade
  • 1/4 cup Sriracha sauce (+more if desired)
  • 1/2 cup low-sodium soy sauce
  • 1 cup cooked quinoa
  • 12-15 butter or romaine lettuce leaves, rinsed and dried
  • 1/4 cup toasted sesame seeds
  • 1/2 toasted cashews
  • Sour cream for garnish

Heat sesame oil over medium flame in a large skillet or wok. Add the onion and sauté until soft and slightly transparent.

Sriracha-Orange Chicken Lettuce WrapsAdd the carrots and garlic; stir and sauté 3-4 minutes. Remove vegetables to a bowl.

Sriracha-Orange Chicken Lettuce WrapsAdd the chicken thighs and water to the pan and season with kosher salt and pepper. Cook, stirring the chicken frequently, for 5-7 minutes or until the water is reduced by half.

Sriracha-Orange Chicken Lettuce WrapsAdd the orange marmalade, soy and Sriracha sauces. Stir the mixture until ingredients are well blended, and continue cooking for 3-4 minutes. Return the vegetables to the pan, add the cooked quinoa, stirring to blend.

Remove from heat and scoop the chicken into lettuce leaves. Drizzle with sour cream, sprinkle with cashews and sesame seeds, and serve.

Sweet … Spicy … Savory … Soooo yummy! 

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