With spring in full swing, our days are getting busy and it is sometimes tempting to cut corners and just order takeout. But with most of that being loaded with all the things that doctors say we should have less of in our diets, it's nice to have some great recipes that are quick and easy and even include some prep ahead options like this one on hand. Save takeout for the times you really need it because these Ginger Almond Chicken Lettuce Wraps can be on the table in a half hour or less and will have you checking all the boxes - quick, easy, delicious, and good for you - in no time!
You can save yourself even more time if you make the sauce in advance and just store it in your refrigerator. If you cut the chicken and peppers early, you can have this meal ready in 15-20 minutes! Prep ahead to the rescue! If you want to mix up the veggies in this, feel free. Just make sure you use about the same volume in total when you are making your plan and adjust cooking time as needed to get the texture you prefer.
I like to have this on its own most of the time. Sometimes I'll add a lightly dressed Asian cucumber salad and an iced tea. However you choose to serve these wraps, enjoy and pat yourself on the back for making a meal you can be proud of and that fuels you well.
Ginger Almond Chicken Lettuce Wraps
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hot honey, honey, or maple syrup
- 1 tablespoon minced garlic
- 2 teaspoons sweet chili sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon toasted sesame oil
- 1 pound chicken tenderloins, sliced into strips or bite-sized chunks
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- 1 cup whole almonds
- ½ cup chopped fresh cilantro
- 1 head butter lettuce, separated into leaves
Combine the first 7 ingredients (soy sauce through minced ginger) in a jar and screw the lid tight. Shake vigorously until the sauce is smooth.
Heat a large skillet to medium heat. Add the toasted sesame oil and chicken. Brown the chicken.
Add the bell peppers to skillet, sauté 3-4 minutes until they have softened.
Add the sauce to the skillet and toss to coat. Reduce the heat to medium low and allow the chicken to simmer, stirring occasionally. When the sauce has thickened slightly and the dish has warmed through, add the almonds and cilantro and toss.
To serve, spoon the filling into the lettuce leaves and enjoy!
- Yields: 4 servings
- Preparation Time: 30 minutes