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Spicy Chicken Lettuce Wraps

Spicy Chicken Lettuce Wraps
Recipe Date:
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Imperial (US)
  • 1 tbsp soy sauce
  • 1 tbsp orange juice
  • 1 tbsp grated ginger root
  • 2 tsps brown sugar
  • 1 lb boneless chicken thighs, chopped
  • 1/2 cup water chestnuts, drained and chopped
  • 1 cup shiitake mushrooms, diced*
  • 1/2 cup yellow onion, diced
  • 1/4 cup chicken stock
  • 1/4 cup rice vinegar
  • 2 tbsps Meadery of the Rockies Sweet Honey Wine
  • 4 garlic cloves, minced
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tsps sesame oil
  • 2 tsps brown sugar
  • 1/2 tsp dry mustard
  • 1/2 tsp red pepper flakes, or to taste
  • 2 tbsps vegetable oil
  • 1 head of iceberg lettuce
  • 1 watermelon radish
  • sweet chili sauce
  • 2 tbsps fresh basil, snipped
  • 2 tbsps cilantro, snipped
  • 1/3 cup green onion, sliced thin

Stir 1 tbsp soy sauce, orange juice, ginger, and 2 tsp brown sugar together in a bowl. Add chicken, ½ cup chopped water chestnuts, mushrooms, onion, and toss to coat. Pat mixture down, cover the bowl with plastic wrap and refrigerate until ready to use.

Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tbsp soy sauce, sesame oil, Sweet Honey Wine, 2 tsp brown sugar, red pepper flakes, and dry mustard together in a bowl to use as a sauce.

Heat vegetable oil in a skillet over high heat. Cook and stir chicken mixture in hot oil until chicken is no longer raw, about 2 minutes. Pour 1/2 of the sauce mixture into chicken; cook and stir over high heat until chicken begins to caramelize and brown, 7 to 10 minutes.

Reduce heat to medium-low, pour remaining sauce into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and green onion. Transfer chicken mixture to a bowl, garnish with radish and serve with sweet chili sauce and lettuce leaves to wrap.