Korean Spicy Sesame Chicken Lettuce Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Chicken · gluten-free, keto, low-carb

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Ingredients

• 1/2 lb boneless skinless chicken thighs
• 1 medium carrots
• 2 stalks scallions
• 2 garlic cloves
• 1 inch fresh ginger
• 1 1/2 tbsp coconut aminos
• 1 tsp sesame oil
• 1/2 tbsp sriracha or chili paste
• 1/2 tsp raw honey
• 8 large leaves iceberg lettuce or butter lettuce
• 1/2 tsp sesame seeds
• 1/2 tbsp olive oil
• to taste salt
• to taste black pepper

Method (tap to check — screen stays awake)

1. Dice the chicken thighs into small strips. Mince garlic and ginger. Julienne carrots and chop scallions.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned, about 5-7 minutes.
3. Add garlic, ginger, and carrots to the skillet. Stir-fry for another 3-4 minutes until fragrant and slightly tender.
4. In a small bowl, whisk together coconut aminos, sriracha, honey, sesame oil, salt, and pepper to make the sauce.
5. Pour the sauce over the chicken and vegetables in the skillet. Cook for another 5-7 minutes, stirring occasionally, until sauce thickens slightly and chicken is cooked through.
6. While the sauce simmers, prepare lettuce leaves by washing and patting dry.
7. To serve, spoon the spicy chicken mixture into lettuce leaves, sprinkle with sesame seeds and chopped scallions.
8. Wrap and enjoy immediately for a fresh, paleo-friendly Korean-style dinner.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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