Ingredients
⅔cupOrange Juice
3Tbsphoney
3Tbspsauce
2Tbsprice wine vinegar
1Tbspcornstarch
½tspground ginger
½tspsesame oil
¼ tspgarlic powder
2tspsrirachaoptional, added to taste
1batchorange sauce
1 lbboneless skinless chicken breastscooked and finely-chopped
1largenavel orangepeeled and diced
1canwater chestnutsdrained and chopped
¼ cupgreen onionsthinly-sliced
10Bibb lettuce leaves
almondsslivered or chopped toasted
sesame seedstoasted
green onionsextra thinly-sliced
Preparation
Whisk all ingredients together in a large saute pan until combined, adding sriracha if desired to taste.
Turn the stove burner to medium-high, and heat the sauce until it reaches a simmer, stirring occasionally. After it simmers for about 1 minute, the sauce should thicken. Then it will be ready to use with the recipe.
Prepare orange sauce as directed above.
Once it’s ready, stir the chicken, diced orange, water chestnuts, and green onions into the sauce until combined. Continue cooking over medium-high heat for 1 to 2 minutes until all of the ingredients are warmed through.
Remove from heat, and portion the chicken mixture into the lettuce cups. Sprinkle with your desired toppings, and serve immediately.
