Sticky Ginger Soy Chicken Lettuce Wraps
Fast skillet chicken gets a glossy ginger soy glaze and piles into crisp lettuce cups.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)
INSPIRED BY
I wanted the takeout-style sticky glaze, but with grocery-store basics and a dinner table setup that feels easy.
Story
If we are having one of those nights where everyone is hungry right now, this is what I reach for. The sauce is sweet and salty in the cozy way, and it thickens right in the skillet so there is no extra pot to babysit. I like setting out a pile of lettuce leaves and letting everyone build their own, it turns dinner into a little hands-on moment. Add a squeeze of lime at the end and it tastes bright without being fussy.
By Casey
Ingredients
- 1 lb ground chicken
- 1 tbsp neutral oil
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 tsp cornstarch + 2 tbsp water (slurry)
- 1 cup shredded carrots
- 3 green onions, sliced
- 1 head butter lettuce or romaine hearts, leaves separated
- Toasted sesame seeds and lime wedges, for serving
Instructions
- Whisk soy sauce, honey, rice vinegar, sesame oil, and the cornstarch slurry in a small bowl.
- Heat oil in a large skillet over medium-high. Add ground chicken and cook, breaking it up, until no longer pink, 5 to 6 minutes.
- Stir in garlic and ginger and cook 30 seconds until fragrant.
- Pour in the sauce and simmer 2 to 3 minutes, stirring, until glossy and thick.
- Fold in carrots and half the green onions just to warm through, about 1 minute.
- Spoon into lettuce leaves and top with remaining green onions, sesame seeds, and a squeeze of lime.
Chef Tips
- Keep the lettuce extra crisp by chilling the leaves in a bowl of ice water for 5 minutes, then pat dry.
- For a little heat, add 1 to 2 teaspoons chili crisp or a pinch of red pepper flakes to the sauce.
- Leftovers are great over rice for lunch the next day.
- If you only have chicken breast, dice it small and cook it the same way, it just takes a few extra minutes.
Cook's Notes
- **Make-ahead:** Mix the sauce up to 2 days ahead and keep it in the fridge.
- **Texture:** Stir in carrots at the end so they stay slightly crisp.
- **Serving idea:** Put out rice on the side for anyone who wants a bowl instead of wraps.