Orange-Ginger Chicken Lettuce Cups

Ingredients

• 450 g boneless skinless chicken thighs
• 120 ml orange juice
• 1 tbsp orange zest
• 2 tbsp fresh ginger (grated)
• 2 cloves garlic (minced)
• 3 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tsp erythritol or monk fruit sweetener(optional)
• 2 tsp cornstarch
• 2 tbsp water
• 1 tbsp neutral oil (avocado/canola)
• 6 large leaves romaine hearts
• 2 stalks green onions (sliced)(optional)
• 0.5 tsp red pepper flakes(optional)

Instructions

1. 1

   Prep (20 minutes): Pat chicken dry and cut into bite-size pieces. Grate ginger, mince garlic, zest and juice the orange, and slice green onions if using.

2. 2

   Cook (20 minutes): In a bowl, stir soy sauce, rice vinegar, orange juice, orange zest, ginger, garlic, and sweetener (if using). In a small cup, mix cornstarch with water until smooth.

3. 3

   Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring, until browned and mostly cooked through, about 8–10 minutes.

4. 4

   Pour in the orange-ginger sauce and bring to a simmer. Stir in the cornstarch slurry and cook until the glaze thickens and coats the chicken, about 6–8 minutes.

5. 5

   Assemble: Spoon hot chicken into lettuce cups (romaine leaves). Top with green onions and red pepper flakes if desired. Serve immediately.