Sriracha Chicken Noodle Lettuce Wraps
These easy Sriracha Chicken Noodle Lettuce Wraps are a little spicy and a healthy, quick and kid- friendly dinner.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 tablespoons of olive oil
- 4 boneless (skinless chicken breasts cubed)
- 1 cup of shredded carrots
- 3 green onions (diced)
- 1/3 cup of honey
- 3 cloves of garlic (minced (can substitute prepared minced
- 2 tablespoons of soy sauce (i use low sodium)
- 2-3 tablespoons of sriracha chili sauce (add more
- 1/2 g package vermicelli noodles
- 10 leaves (i use green leaf lettuce but you can use bib lett even head lettuce, whatever you prefer)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.337499999714694 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.046601999960605 g
- Serving Size 1 1 serving (2g)
- Sodium 0.00674999999429388 mg
- Sugar 0 g
- Trans Fat 0.00913949999227394 g
- Calories 3 calories
Heat a large non-stick skillet over high heat, and add the olive oil and cubed chicken. Add the carrots and green onions to the chicken. Whisk garlic, soy sauce, sriracha sauce and honey together in a small bowl. Then add to pan and combine. Cover with lid and simmer for 15 - 20 minutes or until carrots are softened and chicken is cooked through Meanwhile cook vermicelli noodles according to package directions. When done, drain and set aside. Whisk in 1 tsp of cornstarch to thicken the sauce. Cover the pan and cook for about 5 minutes longer or until desired thickness is reached. Add noodles to sauce and combine. Spoon onto washed and dried lettuce leaves. Serve immediately
