Orange Chicken Lettuce Cups
A healthy spin on the popular Chinese takeout dish, you're going to love this fresh and flavorful recipe. Ideal for a light dinner or appetizer!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken breasts - cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic grated
- 2 tablespoons minced ginger
- 1 teaspoon chili paste
- 1 juice and zest of orange
- 2 tablespoons Nakano Natural Rice Vinegar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- bibb lettuce cups to serve
- scallions and black roasted sesame seeds optional garnish
Heat oil in a wok or deep skillet over high heat.
Sprinkle chicken cubes with salt and pepper then add to the hot pan. Stir-fry until golden brown on all sides, about 6-7 minutes. Remove chicken from pan and set aside.
To the hot pan, add ginger, garlic and chili paste. Stir-fry for 30 seconds or until aromatic.
Add orange juice and zest to the pan. Use a wooden spoon to deglaze the pan, scraping up any browned bits.
Pour in rice vinegar, soy sauce and corn starch and whisk until smooth. Bring to a boil then reduce to a simmer until sauce begins to thicken, about 3-4 minutes.
Add chicken back to the pan and stir to coat with orange sauce. Drizzle with sesame oil and stir once more.
Serve chicken in lettuce cups and garnish with scallions and black roasted sesame seeds.
Calories: 184kcal | Carbohydrates: 6.9g | Protein: 24.3g | Fat: 7.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 6.8g | Trans Fat: 0g | Cholesterol: 60mg | Sodium: 1101mg | Fiber: 0.5g | Sugar: 3g