Thai-Style Orange Ginger Chicken Lettuce Wraps

Ingredients

• 450 g Chicken breast (boneless, skinless), thinly sliced
• 120 ml Orange juice (fresh or 100% juice)
• 1 tbsp Orange zest(optional)
• 2 tbsp Fresh ginger, grated
• 3 cloves Garlic, minced
• 2 tbsp Lime juice
• 2 tbsp Fish sauce (or soy sauce if preferred)
• 1 tbsp Rice vinegar
• 1 tbsp Chili paste (or Thai chili sauce)
• 1 tsp Erythritol or monk fruit sweetener (no sugar)
• 1 tsp Cornstarch
• 2 tbsp Water
• 2 tbsp Neutral oil (avocado/canola)
• 18 leaves Romaine or butter lettuce leaves
• 2 stalks Green onions, sliced(optional)
• 2 tbsp Cilantro, chopped(optional)

Instructions

1. 1

   Prep (20 minutes): Slice chicken thinly. Grate ginger, mince garlic, zest and juice the orange, and slice green onions. In a bowl, whisk orange juice, orange zest (if using), lime juice, fish sauce, rice vinegar, chili paste, and sweetener. In a small cup, mix cornstarch with water until smooth.

2. 2

   Cook (20 minutes), step 1: Heat a large skillet over medium-high heat and add 1 tbsp oil. Pat chicken dry and sear in a single layer until browned on the first side, about 3–4 minutes; flip and cook another 2–3 minutes until mostly cooked through. Transfer chicken to a plate.

3. 3

   Cook (20 minutes), step 2: Lower heat to medium. Add remaining 1 tbsp oil, then sauté garlic and ginger for 30–60 seconds until fragrant (do not burn). Pour in the orange-ginger sauce and bring to a gentle simmer.

4. 4

   Cook (20 minutes), step 3: Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and lightly thickened. Return chicken to the pan and toss to coat, simmering 2–3 minutes until lacquered and cooked through.

5. 5

   Serve: Spoon chicken into lettuce cups. Top with green onions and cilantro if using, and serve immediately.