Orange Chicken Lettuce Wraps (Low-Carb, Thai-Inspired)

Ingredients

• 450 g boneless skinless chicken thighs
• 2 tbsp lime juice
• 120 ml orange juice
• 1 tbsp orange zest
• 1.5 tbsp chili garlic sauce
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp brown sugar (or coconut sugar)
• 3 cloves garlic
• 1 tbsp fresh ginger
• 250 g green cabbage
• 1 medium carrots
• 1/4 cup fresh cilantro(optional)
• 1 lime(optional)
• 2 green onions
• 10 romaine lettuce leaves
• 1 tbsp neutral oil (avocado/canola)
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)

Instructions

1. 1

   Prep (20 minutes): Slice chicken into thin bite-size pieces. Mince garlic and grate ginger. Shred cabbage and grate carrots; thinly slice green onions. Zest and juice the orange; juice the lime.

2. 2

   Cook (25 minutes): Heat oil in a large skillet over medium-high heat. Add chicken and cook 8–10 minutes, stirring, until browned and cooked through.

3. 3

   Make the glaze: In a bowl, whisk orange juice, orange zest, chili garlic sauce, soy sauce, rice vinegar, and brown sugar. Pour into the skillet and simmer 8–10 minutes until the sauce reduces and coats the chicken.

4. 4

   Thicken (optional, for a glossy glaze): Stir cornstarch with water, add to the skillet, and cook 1–2 minutes until slightly thickened.

5. 5

   Assemble slaw and wraps: Toss cabbage, carrots, lime juice, half the ginger, and most of the green onions. Spoon chicken into lettuce leaves and top with slaw and cilantro (if using).