Sriracha Chicken Crisp Lettuce Wraps
Active Time: 10 minutes • Total Time: 15 minutes
- 4 oz Earthbound Farm Greenhouse Crisp Lettuce
- 10 oz ground chicken
- ¼ cup onion diced
- 2 cloves of garlic, sliced
- ¼-½ cup carrots shredded
- 1 tablespoon fresh ginger (minced or paste)
- Pan sauce:
- ¼ cup Tamari or liquid aminos
- 1-2 tablespoons Sriracha (to taste)
- 2 tablespoons white vinegar
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- Juice of 1 lime
- ⅓ cup cashews chopped - raw or roasted/salte
- ¼ cup scallions chopped
- ¼ cup cilantro fresh, chopped
- Sesame seeds for topping
Make the pan sauce. Heat up a pan to medium high heat and add the oil. Once the oil is hot, add in the onions. Toss and let cook for 2-3 minutes until the onions start to brown and turn translucent. Then add in the garlic and ginger. Toss that all together and let it cook for 2 minutes.
Cook the chicken. Add the ground chicken to the pan, tossing it in the pan sauce while breaking it up with a wooden spoon or spatula. Season the chicken with a little salt and pepper and let it cook until it starts to turn golden brown and there is no more pink, about 3-4 minutes.
Make the thai chili sauce. Meanwhile, add the soy sauce, chili sauce, lime juice, and honey to a small bowl and mix to combine.
Add the sauce to the chicken. Sprinkle the chopped cashews over the chicken in the pan and pour in the sauce. Toss that all together, reduce the heat to low and let that all cook for 2 more minutes. Remove the pan from the heat and let it cool for a few minutes, then stir in the carrots, chopped scallions and cilantro.
Assemble the lettuce wraps. To assemble the lettuce wraps, open one of the lettuce leaves and add a large spoonful of the chicken mixture into the wrap and top it with some of the pan sauce and sesame seeds. Continue until you have made all of the lettuce wraps.