Description

A quick, interactive weeknight dinner featuring crispy cornstarch-coated chicken thighs tossed in a sticky-sweet-savory sesame glaze, served in crisp iceberg lettuce cups with shredded cabbage.

Ingredients

Scale

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1 large head iceberg lettuce, leaves separated
2 cups green cabbage, shredded thinly
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons low-sodium soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
1 tablespoon honey
2 tablespoons cornstarch
3 tablespoons vegetable oil
1 tablespoon toasted sesame seeds
2 stalks green onions, sliced
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon black pepper
Salt, to taste

Instructions

Pat chicken cubes completely dry with paper towels and toss in a bowl with 1 tablespoon cornstarch, salt, and pepper until lightly coated.
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, minced garlic, and grated ginger until sugar is dissolved.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (cook in batches if necessary) and cook undisturbed for 3-4 minutes until golden and crispy. Flip and cook for another 2-3 minutes until internal temperature reaches 165°F. Remove to a plate lined with paper towels.
Wipe out the skillet and return to medium heat. Pour in the sauce mixture and stir constantly for 1-2 minutes until it bubbles, reduces, and becomes sticky.
Return the cooked chicken to the skillet with the sauce. Toss gently to coat every piece. Sprinkle with toasted sesame seeds and red pepper flakes if using. Remove from heat immediately.
Wash and dry iceberg lettuce leaves. Fill each leaf with a spoonful of shredded cabbage, then top with the saucy chicken. Garnish with sliced green onions and serve immediately.

Notes

Patting the chicken dry is crucial for crispiness. Do not overcrowd the pan, or the chicken will steam instead of fry. Keep lettuce cold until serving to maintain crunch. For a vegetarian option, substitute chicken with extra-firm tofu. For gluten-free, use tamari instead of soy sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Chinese

Nutrition

Serving Size: 1 lettuce cup filled
Calories: 280
Sugar: 12
Sodium: 580
Fat: 14
Saturated Fat: 3
Carbohydrates: 18
Fiber: 2
Protein: 22

Keywords: crispy sesame chicken, lettuce wraps, weeknight dinner, easy chicken recipe, healthy takeout alternative, low carb dinner, gluten-free option