Thai-Style Orange Chili Chicken Lettuce Wraps

Ingredients

• 12 oz boneless skinless chicken thighs
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil (canola or avocado)
• 1/2 cup orange juice (fresh or 100% juice)
• 2 tbsp lime juice
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp Thai-style chili paste (or sambal oelek)
• 1 tbsp fish sauce (or soy sauce if preferred)
• 1 tsp brown sugar (or honey)
• 2 tbsp water
• 1 tsp cornstarch
• 6 large leaves romaine lettuce hearts (or butter lettuce)
• 2 tbsp fresh cilantro, chopped(optional)
• 2 tbsp green onion, sliced(optional)

Instructions

1. 1

   Prep (about 18 minutes): Pat chicken dry and cut into bite-size pieces. Season with salt and pepper. Grate ginger, mince garlic, and chop cilantro/green onion if using.

2. 2

   Cook (about 25 minutes): Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and sear until browned on most sides, 6–8 minutes (stir occasionally).

3. 3

   Add aromatics: Reduce heat to medium. Stir in garlic and ginger for 30–45 seconds until fragrant.

4. 4

   Make the glaze: In a bowl, whisk orange juice, lime juice, chili paste, fish sauce, brown sugar, and water. Pour into the skillet and bring to a simmer.

5. 5

   Thicken: Stir cornstarch with a splash of water (about 1 tbsp from the total water if needed) and add to the skillet. Simmer, stirring, until the sauce clings to the chicken, 8–10 minutes.

6. 6

   Serve: Spoon hot chicken and glaze into lettuce leaves. Top with cilantro and green onion if using. Serve immediately.