Sweet Chili Chicken Lettuce Wraps Recipe

Prep the chicken

Trim excess fat from the chicken thighs and pat dry. Cut into 1/2-inch pieces or thin strips so they cook quickly and fit in the lettuce leaves.

Make sauce

In a small bowl combine 1 tablespoon sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, minced garlic and grated ginger. Stir to combine.

Cook chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (cook in two batches if needed) and sear without moving for 2 minutes, then stir and continue to cook 3–4 minutes until browned and almost cooked through.

Finish with sauce

Pour the prepared sauce over the chicken, stir to coat, and reduce heat to medium-low. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry, then add to the pan. Simmer 1–2 minutes until sauce thickens and clings to the chicken. Taste and adjust seasoning — add a pinch more soy for salt or more sweet chili for heat/sweetness. Remove from heat and cover to keep warm.

If rice is not already cooked, cook 1 cup dry jasmine rice according to package instructions to yield about 2 cups cooked. Fluff and stir in 1 teaspoon rice vinegar if desired. Keep warm.

Prepare the lettuce by separating whole leaves, rinsing, and drying thoroughly. Shred carrots if not pre-shredded. Thinly slice green onions and roughly chop cilantro. Arrange lettuce leaves on a platter.

To serve, spoon about 1/4 cup warm rice into the center of a romaine leaf. Top with 2–3 tablespoons of the sweet chili chicken, a small handful of shredded carrot, and a sprinkle of chopped cilantro and sliced green onion.

Drizzle each assembled wrap lightly with 1/4 teaspoon soy sauce and 1/8 teaspoon sesame oil if desired. Sprinkle with toasted sesame seeds and a pinch of red pepper flakes or a few thin chili slices for extra heat.

Serve immediately with lime wedges on the side for squeezing over the wraps.