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Sticky Honey Soy Chicken Lettuce Cups are the perfect fusion of taste and nutrition, making them an ideal choice for both appetizers and light meals. This recipe marries the sweet richness of honey with the umami depth of soy sauce, creating a dish that is not only delicious but also visually stunning. Whether you're hosting a gathering or simply looking to treat yourself to something special, these lettuce cups will satisfy your cravings while being easy to prepare.

Sticky Honey Soy Chicken Lettuce Cups

Discover the delightful flavor of Sticky Honey Soy Chicken Lettuce Cups, a nutritious and visually appealing dish perfect for any occasion. This recipe combines the satisfying sweetness of honey with the savory depth of soy sauce, creating a mouthwatering treat that’s gluten-free, low-carb, and packed with protein. Ideal for appetizers or light meals, these easy-to-make lettuce cups are sure to impress your guests and satisfy your cravings, making them a must-try!
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Ingredients
  

500g (1 lb) boneless, skinless chicken thighs, finely chopped

2 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce (low-sodium preferred)

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes (adjust to taste)

4 green onions, finely chopped

1/2 cup water chestnuts, diced

1 head of butter lettuce or romaine lettuce, leaves separated

Sesame seeds for garnish

Fresh cilantro leaves for garnish

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, and crushed red pepper flakes until combined. Add the finely chopped chicken thighs, ensuring they are well-coated in the marinade. Cover the bowl with plastic wrap and let it marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for enhanced flavors.

    Cook the Chicken: In a large non-stick pan, heat the vegetable oil over medium-high heat. Once hot, add the marinated chicken (set aside the remaining marinade for later) to the pan. Cook for 6-8 minutes, stirring frequently, until the chicken is browned and fully cooked.

      Add Aromatics: Lower the heat to medium. Incorporate the minced garlic and grated ginger into the pan. Sauté for 1-2 minutes, stirring continuously until the garlic and ginger release their fragrant aromas.

        Thicken the Sauce: Pour the reserved marinade into the pan and bring it to a gentle simmer. Allow the sauce to bubble and cook for about 3-4 minutes, stirring occasionally until it thickens and becomes sticky.

          Mix in Vegetables: Gently fold in the diced water chestnuts and finely chopped green onions into the cooked chicken mixture. Stir for an additional 1-2 minutes, allowing the ingredients to heat through.

            Assemble Lettuce Cups: Take a leaf from the butter or romaine lettuce, and spoon a generous portion of the sticky chicken mixture into the center of the leaf. Fold the leaf like a taco to encase the filling.

              Garnish and Serve: Sprinkle sesame seeds and fresh cilantro on top of each lettuce cup for a colorful and flavorful touch. Serve immediately with lime wedges on the side for a zesty squeeze if desired.

                Enjoy: Dive into these delightful bites, savoring the satisfying contrast of crunchy lettuce with the sweet and savory sticky chicken filling!

                  Prep Time, Total Time, Servings: 30 minutes | 30 minutes | Serves 4-6