Description
Slow cooked flavorful Asian chicken mounded into lettuce cups and piled high with fresh herbs and veggies. The ultimate healthy snack or light meal.
From Heather Christo.
Ingredients
- FOR THE SAUCE:
- 2 Tablespoons Fresh Ginger
- 3 cloves Garlic
- ¼ cups Low-sodium Tamari (Gluten-free Soy Sauce)
- ¼ cups Gluten-free Natural Hoisin Sauce
- ¼ cups Rice Vinegar
- 3 Tablespoons Sesame Oil
- 1 Fresno Chili
- 2 Tablespoons Honey
- FOR THE CHICKEN AND LETTUCE CUPS:
- 2-½ pounds Skinless Chicken Breasts, Bone-in
- 1 Red Onion, Julienned
- 1 Orange, Quartered
- 1 cup Water Chestnuts, Cut Into Small Pieces
- 1 cup Sliced Green Onions, Divided
- 1 Tablespoon Toasted Sesame Seeds
- Kosher Salt To Taste
- 1 Red Or Yellow Bell Pepper, Diced
- 1 Red Fresno Chili, Thinly Sliced
- 1 head Butter Lettuce, Leaves Detached
- 1 cup Cucumber Slices
- ⅓ cups Loosely Packed Fresh Mint Leaves
- ⅓ cups Loosely Packed Fresh Thai Basil Leaves
- ⅓ cups Loosely Packed Fresh Cilantro Leaves
Preparation
In the jar of a blender, combine the ginger, garlic, tamari, hoisin, vinegar, sesame oil, chili and honey. Puree until smooth.
In a crockpot, combine the chicken breasts, red onion and orange quarters. Pour the sauce over the top and set the crockpot on high for 4 hours.
When there is 1 hour left, add the water chestnuts and stir the contents.
When the cooking time is up, gently remove the skin and bones from the chicken. It will absolutely fall apart, so this will be easy. Shred everything and stir it together. Season to taste with kosher salt. Transfer to a serving bowl and mix in 1/2 cup green onions and the sesame seeds.
Combine the remaining ½ cup of green onion, bell pepper and the fresno chili. Set out with the lettuce leaves, cucumber slices and the fresh mint, Thai basil, and cilantro.
To assemble, pile the lettuce leaves with a spoonful of chicken and the cucumber, fresh herbs and bell pepper/green onion mixture. (I also use a little dash of Sriracha sometimes.) Eat immediately!
