Honey Garlic Chicken Lettuce Wraps
Honey Chicken Lettuce Wraps inspired by Korean flavors and the dish Ssam. These lettuce wraps are filled with rice, chicken, pickled carrots, and caramelized onions. They take less than 30 minutes to cook and can be made on a single sheet pan in the oven.
Servings: 5
Calories: 440kcal
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs
- 1½ tbsp oyster sauce
- 2½ tbsp honey
- 1⅓ tbsp soy sauce
- 2 cloves minced garlic
- 1 tsp sesame oil
- 1 tsp sriracha
- 1 medium sweet onion
For the Rice
- 2 cups cooked rice
For the Sriracha Mayo
- 3 tbsp mayonnaise
- 2 tsp sriracha
For the Wraps
- 2 heads romaine lettuce
Instructions
For the Rice
- Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will make around 2-3 cups of cooked rice depending on what kind you use.
For the Chicken
- In a large bowl add the oyster sauce, honey, soy sauce, sesame oil, sriracha, and garlic. Stir to incorporate. Add in the chicken and toss to coat. Place in the fridge and allow to marinate for at least 30 minutes.
- Preheat your oven to 425°F.
- Cut the onion into thin slices.
- Place the chicken on a sheet pan and bake for 10-12 minutes.
- Remove the pan from the oven and turn the oven to broil. Add the onions in the spaces around the chicken. If the chicken has released a lot of water it may be helpful to drain some of it off the pan.
- Place the sheet pan on the top rack and watch it carefully so it doesn't burn. The goal is to brown the chicken and develop color. It will take 5-10 minutes. If there is too much liquid on the pan it can prevent browning.
- Stir the onions around after a few minutes. You may need to remove the chicken and continue cooking the onions until they are caramelized.
- Once finished cooking, allow the chicken to rest for 5 minutes then cut into thin slices.
For the Pickled Carrots
- You should make these in advanced. They will last a very long time in the fridge. Having them on hand at all times isn't a bad idea. They can be added to a lot of things.
- Mix together the vinegar, water, sugar and salt.
- Using a vegetable peeler, create carrot ribbons and add to the brine. Place in the refrigerator to store.
For the Sriracha Mayo
- Mix the mayo and sriracha together.
For the Wraps
- Wash and dry the lettuce leaves on a paper towel.
- To construct the wraps place a layer of rice down first, then the chicken and onions, pickled carrots and season lightly with salt. Top with the sriracha mayo.
- This recipe makes 5 servings. Divide the ingredients 5 ways.
Storage
- You can meal prep this if you wish but don't construct the wraps in advance. You will want to store the hot and cold components of the meal separately so that you can heat the chicken and rice without wilting the lettuce.
Video
Nutrition
Calories: 440kcal | Carbohydrates: 42g | Protein: 35g | Fat: 15g