Crunchy Chicken Lettuce Tacos
Ingredients
- 1¼ lbs chicken cutlets, cut into small dime size chicken pieces
- 1-2 tbsp oil
- 1 very large onion, diced
- 3 cloves garlic, crushed
- 3 tbsp soy sauce
- 2 tbsp white or rice vinegar
- 2 tsp sesame oil
- ½ tsp Frank's hot sauce
- ⅛-¼ tsp black pepper
- 1 tsp white sugar
Serving Ideas:
- whole leaf romaine lettuce
- 1½ cups white rice (1 packet microwave rice)
- thinly sliced carrots and/or peppers
- roasted broccoli
- teriyaki sauce
Instructions
- To make it easier to cut the chicken into small pieces, cut first into thin strips, then dice across.
- Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent, 5-7 minutes. Add garlic and cook for an additional 1-2 minutes.
- Meanwhile, prepare the sauce. In a small bowl, combine soy sauce, vinegar, sesame oil, hot sauce, black pepper, and sugar.
- Add chicken. Stir continuously until the chicken is white and you don’t see visible raw pieces. Add sauce. Cook a few more minutes, stirring until sauce bubbles and chicken gets coated well with the sauce. Remove from heat.
- Add to lettuce cups and crunch away! You can also add rice to your lettuce wraps, or top chicken with carrots and/or peppers for extra crunch. It also tastes great with roasted broccoli.
- You can also enjoy this chicken burrito-style in a wrap. Place rice and chicken in the middle of the wrap. Wrap by rolling the bottom quarter of the wrap up. Fold in the right and left sides and roll the bottom up tightly flattening the wrap to a rectangle. Heat 1 tbsp oil in a pan, add closed wrap and heat for 1 minute on each side. Slice and serve with teriyaki sauce.
