Firecracker Chicken Lettuce Wraps

Recipe by The View From the Great Island

Low carb eating just got a whole lot more interesting with my Firecracker Chicken Lettuce Wraps! Who needs rice when you've got crunchy lettuce leaves?

Ingredients

• 1 lb chicken tenders ( cut in small, even dice)
• vegetable oil
• 3 cloves garlic (minced)
• ¼ cup fresh ginger
• 1 medium onion ( cut in small dice)
• 4 bell peppers (multi colors, cut in small dice)
• 4 dried hot pepper (thinly sliced)
• 1 head butter lettuce ( individual leaves separated)
• garnish
• sliced green onions
• sauce
• ¾ cup pineapple juice (canned is fine)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1 tbsp plum sauce
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp sriracha sauce
• 1 tbsp cornstarch

Method

1. Whisk the sauce ingredients together and set aside.
2. Heat 2 tablespoons of oil in a wok until hot and stir fry the chicken, in two batches, until it is no longer pink. Remove to a plate.
3. Add more oil and saute the onion, ginger, and garlic for 5 minutes, stirring constantly. Add the peppers, both sweet and hot, and stir fry for another few minutes. The peppers should be bright and crunchy, don't let them get soft. Remove to a plate.
4. Add the sauce to the pan and bring to a simmer, stirring or whisking until it thickens. Add the chicken (and any juices) and the peppers etc back into the pan and give everything a good mix. Continue heating until everything is nice and hot.
5. Serve spooned onto the lettuce leaves and top with the sliced green onions. Or, spoon the sauce into a bowl and let people serve themselves.

View the recipe instructions at The View From the Great Island