Thai Chicken Lettuce Cups

1/2 c. sweet chili sauce
1/3 c. low-sodium soy sauce
Juice of 1 lime
3 tbsp. extra-virgin olive oil
1 tbsp. Sriracha
2 tsp. freshly grated ginger
2 cloves garlic, minced
3 boneless skinless chicken breasts
12 leaves romaine or butterhead lettuce, for cups
1/2 red onion, thinly sliced
1 carrot, shredded
1 tbsp. freshly chopped cilantro

In a large bowl, combine chili sauce, soy sauce, lime juice, oil, Sriracha, ginger, and garlic. Whisk to combine. Add chicken breasts to bowl and toss with marinade.
Heat a large grill pan over medium heat. Add chicken breasts and cook until golden with grill marks and no pink remaining, 8 to 10 minutes per side. Transfer to a plate to let rest, then thinly slice.
Build your lettuce cups: Fill lettuce cups with chicken and garnish with onion, carrot, and cilantro before serving.

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