Description
Learn how to make delicious Honey Garlic Chicken Lettuce Wraps with this easy recipe. Perfect for a healthy and flavorful meal!
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken tenders cut into 1-inch cubes
- 1 egg white
- 1 teaspoon (5 ml) kosher salt
- 1/2 teaspoon (3 ml) freshly ground black pepper
- 2 tablespoons (30 ml) tapioca flour
- 3 tablespoons (45 ml) avocado oil
- 1 nest about 2 ounces (57 g) mung bean noodles, broken into smaller pieces
- 1 tablespoon (15 ml) toasted sesame oil
- ¼ cup (60 ml) coconut aminos
- ¼ cup (60 ml) low-sodium chicken broth
- ¼ cup (60 ml) raw honey
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) crushed red pepper flakes
- 2 garlic cloves minced
- 1-inch knob of ginger peeled and grated
- 1/2 teaspoon (3 ml) tapioca flour
- 1 tablespoon (15 ml) toasted sesame seeds
- 4 green onions thinly sliced on the diagonal, green and white parts separated
- Vegetable oil for cooking
- Butter lettuce leaves
Instructions
- In a mixing bowl, blend together the chicken pieces, egg white, salt, pepper, and tapioca flour, ensuring everything is thoroughly coated. Set aside for now.
- Place a large, deep nonstick skillet on medium heat and pour in the avocado oil. Once the oil is shimmering and hot, add the mung bean noodles in a flat layer. Let them cook until they puff up and become crispy, about 30 seconds to a minute per side. Remove using a slotted spoon and place them on a plate lined with paper towels, then set aside.
- Using the same skillet, cook the chicken in single layers, working in batches if necessary. Cook each side until they achieve a golden brown color and are fully cooked, approximately 2 to 3 minutes per side. Transfer the cooked chicken to a plate using a slotted spoon and set aside.
- After browning all the chicken, pour the toasted sesame oil into the skillet. Add the coconut aminos, chicken broth, honey, rice vinegar, crushed red pepper flakes, minced garlic, and grated ginger. Whisk the mixture and bring it to a simmer, allowing it to reduce slightly while stirring occasionally, for about 2 minutes.
- Return the chicken to the skillet along with any juices and the white parts of the green onions. Mix everything into the sauce and let it simmer, which will help thicken the sauce, for another 2 to 3 minutes.
- In a small bowl, combine tapioca flour with a tablespoon of water to form a slurry. Pour this slurry into the chicken mixture while stirring. The sauce should thicken within 1 to 2 minutes. Remove the skillet from heat and stir in the toasted sesame seeds and the green parts of the green onions.
- Serve the chicken mixture in butter lettuce leaves and sprinkle the crispy noodles on top.
Notes
- Marinate chicken in egg white, salt, pepper, and tapioca flour mixture for 30 minutes before cooking for enhanced flavor.
- Cook chicken in single layers for even browning and cooking.
- Adjust crushed red pepper flakes to customize spiciness level; garnish with toasted sesame seeds or green onions for extra flavor.
