Orange Almond Chicken Lettuce Wraps are all at once sweet, salty, juicy, spicy... and sugar free, gluten free, and paleo! This weeknight recipe can be on the table in 20 minutes.
2tablespoonsfreshly squeezed orange juice
2tablespoonssoy saucesubstitute coconut aminos for gluten free or paleo diet
1tablespoon+ 1/2 teaspoon sesame oildivided
1/2teaspoonapple cider vinegar
1poundboneless, skinless chicken tenderloinscut in half lengthwise
6large leaves red cabbage
In a small bowl, whisk together orange juice, soy sauce, 1/2 teaspoon sesame oil, vinegar, honey, almond butter, garlic, ginger, chili powder, and cayenne pepper until well-combined. Set aside.
Heat remaining tablespoon of sesame oil in a medium-sized skillet over medium-high heat. Add chicken strips and cook until no longer pink, about 1-2 minutes per side. Reduce heat to medium low and add sauce. Cover and simmer about 5 minutes until sauce has thickened and chicken has cooked through. Remove from heat.
Lay out cabbage leaves and divide chicken and sauce among the leaves. Sprinkle with scallions before serving.