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.
Course
Main
Cuisine
Asian
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings6wraps
Calories295kcal
AuthorDanielle Cushing
Ingredients
2tablespoonsfreshly squeezed orange juice
2tablespoonssoy saucesubstitute coconut aminos for gluten free or paleo diet
1tablespoon+ 1/2 teaspoon sesame oildivided
1/2teaspoonapple cider vinegar
1teaspoonhoney
3tablespoonsalmond butter
1clovegarlicminced
1tablespoongrated ginger
1/2teaspoonchili powder
1/2teaspooncayenne pepperoptional
1poundboneless, skinless chicken tenderloinscut in half lengthwise
6large leaves red cabbage
1/2cupdiced scallion
Instructions
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.