Sweet and Sour Chicken Lettuce Wraps
Fork-tender chicken, pan-seared until golden and then braised in a sweet/savory sauce of fruit preserves, soy sauce, garlic, and onion. The chicken is insanely tender and delivers the perfect balance of everything you crave (sweet/salty/herby). Gluten-free, carb-free, low-fat, and definitely addictive.
I love the versatility of this dish. I used apricot preserves because I love how the sweet jam partners with savory and salty ingredients (my pantry is never without a jar or two). You can also use orange marmalade – that’s equally amazing. Plus, if you like heat, you can add hot sauce to the main sauce, or serve it on the side at the table.
This gluten-free dish is incredibly healthy too. Check out the ingredient list and you’ll see why. The dish is virtually fat-free (1 tablespoon of healthy fat is used to sear the chicken) and the sauce is made with fruit preserves, soy sauce, and a few spice rack staples. No frying, no added salt, fat, preservatives – or any of the “unwelcome stuff”!
I chose lettuce wraps this time, but you can switch things up. I tend to serve dishes like this over rice or Asian noodles, but I was totally feeling the lettuce wraps this time. You’re gonna love this sweet/tangy sauce, so definitely serve this dish with a spoon (if you choose the lettuce option). Otherwise, serve the chicken and sauce over rice, noodles, or your favorite grain.
Sweet and Sour Chicken Lettuce Wraps
Ingredients
- 3/4 cup apricot preserves
- 1/4 cup soy sauce
- 1 tablespoon mirin, Japanese rice wine
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil or peanut oil
- 1 pound boneless skinless chicken breasts, tenders, or thighs
- Salt and freshly ground black pepper
- Fresh cilantro for serving
For Serving
- Butter lettuce leaves, or rice, or Asian noodles
Equipment
Instructions
- In a medium bowl, whisk together the apricot preserves, soy sauce, mirin, dried cilantro, onion powder, and garlic powder. Set aside.
- Heat the oil in a large skillet or saucepan over medium-high heat. Add the chicken and cook until golden brown on both sides. Season the chicken with salt and black pepper.
- Add the apricot preserve mixture and bring to a simmer. Reduce the heat to low, cover and simmer for 10 to 15 minutes, until you can easily shred the chicken with two forks.
- Shred the chicken into the sauce. Simmer for 5 minutes to heat through.
- Season to taste with salt and black pepper.
- Top with cilantro and serve – either over rice or Asian noodles, or in lettuce leaves.