Orange Chicken Lettuce Wraps (Low-Carb Stir-Fry)

Ingredients

• 450 g boneless skinless chicken thighs
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 cloves garlic
• 2 tbsp fresh ginger
• 1 tbsp orange zest
• 0.5 cup fresh orange juice
• 3 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 3 tbsp orange marmalade (no nuts)
• 0.25 cup chicken broth
• 1.5 tbsp cornstarch
• 2 tbsp water
• 1.5 tbsp neutral oil (canola/avocado)
• 3 stalks green onions
• 12 leaves romaine hearts or butter lettuce leaves

Instructions

1. 1

   Prep (20 minutes): Slice chicken into thin bite-size strips. Mince garlic and grate ginger. Zest the orange and juice it. Chop green onions. Mix cornstarch with 2 tbsp water to make a slurry.

2. 2

   Cook (25 minutes), step 1: Heat a large skillet or wok over medium-high heat. Add 1 tbsp oil, then add chicken, salt, and black pepper. Stir-fry 8–10 minutes until browned and cooked through; transfer to a plate.

3. 3

   Cook (25 minutes), step 2: In the same pan, add remaining 0.5 tbsp oil. Add garlic and ginger; stir-fry 30–60 seconds until fragrant. Add soy sauce, orange juice, rice vinegar, orange marmalade, chicken broth, and orange zest. Bring to a simmer.

4. 4

   Cook (25 minutes), step 3: Stir in the cornstarch slurry and simmer 2–3 minutes until the sauce thickens. Return chicken to the pan and toss to coat; cook 3–4 minutes to heat through and glaze.

5. 5

   Cook (25 minutes), step 4: Turn off heat. Spoon chicken mixture into lettuce cups and top with sliced green onions. Serve immediately.