Spicy Poppy-Seed Chicken Lettuce Wraps

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp poppy seeds
• 1 head green leaf lettuce (Boston or romaine)
• 2 tbsp neutral oil (avocado or canola)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 stalks green onions, sliced
• 3 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1.5 tbsp chili garlic sauce
• 1 tbsp Sriracha (or extra chili sauce)
• 1 tsp dark soy sauce (optional for color)(optional)
• 1 tsp erythritol (or monk fruit sweetener)
• 2 tsp cornstarch
• 2 tbsp water

Instructions

1. 1

   Prep (20 minutes): Slice chicken into thin strips. Mince garlic and ginger. Slice green onions. Separate lettuce leaves and rinse; pat dry so they stay crisp.

2. 2

   Prep sauce (during prep time): In a bowl, whisk soy sauce, rice vinegar, chili garlic sauce, Sriracha, sweetener, and cornstarch with water until smooth. Stir in poppy seeds.

3. 3

   Cook (20 minutes): Heat oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, 8–10 minutes.

4. 4

   Cook sauce: Reduce heat to medium. Pour in the sauce mixture and stir constantly until it thickens and coats the chicken, 4–6 minutes.

5. 5

   Finish: Stir in green onions and cook 1 minute more. Spoon the spicy chicken into lettuce cups and serve immediately.