Chicken and Vegetable Lettuce Wraps with Orange Sauce
Ground chicken and vegetables are cooked with Chinese five spice and orange sauce, served in lettuce leaves.
Ingredients
For the sauce:
- ½ cup (100 ml) soy sauce
- ½ cup (100 ml) orange juice
- 1 teaspoon fish sauce
- 2 teaspoons corn starch
For the chicken:
- 1 tablespoon vegetable oil
- 1 pound ground chicken or chicken breasts chopped small
- ½ cup (52 grams) red bell pepper, chopped
- ½ cup (70 grams) frozen edamame
- 1 garlic clove grated or finely chopped
- 1 teaspoon fresh ginger grated
- 1 teaspoon Chinese five spice powder blend
- Butter or iceberg lettuce.
- Green onions thinly sliced
- Roasted peanuts or cashews chopped (optional)
Instructions
- Add the soy sauce, orange juice, fish sauce and corn starch to a bowl, whisk to combine. Set aside.
- Add the vegetable oil to a large sauté pan over medium high heat. When the oil starts to ripple add the chicken and break up, stir often until it starts to brown (not completely browned). Add the red pepper and edamame, stir and cook to soften the pepper. Add the garlic, ginger and five spice powder. Stir well and cook for 1 minute.
- Whisk the sauce (the corn starch may have sunk to the bottom). Stir in ¼ cup (59 ml) of the sauce to the meat. Stir well to scrape any brown bits off the bottom of the pan, simmer until the liquid is reduced.
- Add the remaining sauce to a small saucepan and heat over medium heat until thickened.
- Add the remaining sauce to a small saucepan and heat over medium heat until thickened.
Serve the meat in lettuce leaves topped with the chopped green onion and optional nuts, drizzle with sauce.
Video
Nutrition
Serving: 1 | Calories: 337kcal | Carbohydrates: 11g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 129mg | Sodium: 324mg | Fiber: 2g | Sugar: 6g