Honey Garlic Chicken Lettuce Wraps

Easy, sticky and sweet Honey Garlic Chicken made with a handful of ingredients that is so delicious - you are going to want to make this again and again! Soon to become a family favorite in your home.

Course Main Course

Cuisine Chinese

Keyword Buffalo Chicken, Honey Garlic, Lettuce Wraps, Low-Carb

Prep Time 10

Cook Time 20

Total Time 30

Servings servings, chicken and veggies divided 4 ways

Calories 332kcal

Author Samantha Buckner

Ingredients

Chicken:

1.25 lb boneless, skinless chicken breast, or thighs, cut into bite-size pieces
salt and pepper, to taste

Sauce:

1 tbsp minced garlic, approximately 3 cloves
1/4 cup honey
3 tbsp low-sodium soy sauce
1/2 tsp ground ginger
1/8 tsp black pepper, or to taste
1 tbsp olive oil
1 tbsp lime juice, 1 small lime
1 tsp rice vinegar, or white vinegar, apple cider vinegar
pinch of red pepper flakes, optional

Wraps:

1 tbsp olive oil
2 bell peppers, sliced
1 cup shredded carrots
8 boston lettuce leaves, 2 per wrap

Garnishment:

sesame seeds, optional
diced avocado, optional
sliced limes, to squeeze overtop - optional

Instructions

Place a nonstick pan or skillet over medium heat with 1 tablespoon of olive oil.
Once the pan and oil have heated, add the sliced bell peppers and shredded carrots. Allow to sauté until the bell peppers are fork tender. Remove to a plate, cover, and place the pan back over medium heat. Be sure to leave some of the oil in the pan to cook the chicken breast. If there is no oil left, add 1 additional tablespoon of olive oil.
Add the chicken to the pan. Allow to cook 3-4 minutes per side, until it reaches golden brown and is cooked through (165 degrees F). Remove from pan to the same plate with the veggies and re-cover.
While the chicken is cooking - combine all ingredients for the sauce into a mixing bowl, stirring to combine.
After the chicken has been removed from the pan, add the sauce and increase the heat to medium-high heat. Stir the sauce and allow it to come to a boil for 1-2 minutes. Reduce the heat back to medium and allow it to continue to simmer and cook down for 2-3 minutes.
Once the sauce has been reduced by a third and thickened, add the chicken back to the pan to rewarm, tossing to thoroughly coat in the honey garlic sauce. Cook for 1-2 minutes and remove from heat.
Divide the chicken into 4 servings, serve with the sautéed carrots and bell peppers, and garnish with sesame seeds. These are great wrapped in Boston Leaf or romaine lettuce for low-carb wraps or served with cauliflower rice, steamed broccoli, or brown rice!

Notes

Double the recipe for extra sauce, if needed. If not serving in lettuce wraps, but rice, I recommend doubling the sauce recipe.

Nutrition is based on 1 serving (of 4) of chicken, sautéed veggies, and lettuce. It does not include avocado, sesame seeds, or additional lime juice (although all delicious add-ins!).

If the sautéed peppers and carrots have cooled too much, you can re-add them to the pan with the chicken to re-warm, if desired.

Nutrition