Sweet-and-Sour Chicken Lettuce Wraps


  • 1/2 cup fresh orange juice (from 1 large navel orange)
  • 6 tablespoons white wine vinegar
  • 1/4 cup honey
  • 2 tablespoons finely chopped fresh garlic (from about 6 cloves)
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 12 ounces hot shredded boneless, skinless rotisserie chicken breast (about 2 cups)
  • 8 large Bibb lettuce leaves (about 2 oz.)
  • 3/4 cup julienne-cut daikon radish (about 4 oz.)
  • 3/4 cup julienne-cut English cucumber (about 4 oz.)
  • 1/4 cup unsalted dry-roasted peanuts, chopped
  • 4 lime wedges


1. Combine orange juice, vinegar, honey, garlic, crushed red pepper, and salt in a small saucepan; bring to a simmer over medium-high heat. Reduce heat to medium-low and cook until slightly thickened and reduced to about 1/2 cup, about 4 minutes. Combine chicken and 1/4 cup of the orange juice mixture in a medium bowl; toss to coat.

2. Divide chicken mixture among lettuce leaves. Top evenly with radish, cucumber, and peanuts. Drizzle with remaining 1/4 cup orange juice mixture and serve with lime wedges.

Courtesy by: http://health.com/recipes/


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