This is my spin on the wonderful stuff that you usually find inside chicken lettuce wraps. But in my house, the lettuce is optional! My son and I often bring a tupperware full of this to work to eat at lunchtime. We just heat it in the microwave for a minute or so and eat it with a spoon. Whatever works!
The ingredients below make enough for 4-6 hungry people. Or 2-4 hungry people who want lunch-time leftovers!
Ingredients:
1/4 cup olive oil
1 and 1/4 pound boneless chicken, cut in bite-size pieces
5-8 cloves of garlic, minced (as much as you like)
1 cup Vidalia onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
Shredded carrot to taste (I use pre-packaged shredded carrot, but you can shred your own if you prefer)
1 cup cabbage, shredded, any kind (red, green, etc.)
6 green onions, chopped
Ingredients for sauce:
1 cup sweet chili sauce
2 Tablespoons peanut butter, any kind
1/2 teaspoon ground ginger, or 1 teaspoon fresh ginger, minced, if you have it
1/4 cup low sodium soy sauce
1/2 cup fresh cilantro, chopped
crushed red pepper to taste
Lettuce or soft tacos, if you want to prepare these as wraps!
Directions:
Heat oil in a very large skillet over medium heat. Add chicken, garlic, onions, salt and pepper. Cook, until chicken is cooked through, stirring from time to time. Add the carrot, cabbage, and green onions; cook for 2-5 more minutes, stirring once or twice.
In a bowl, combine the sauce ingredients. Stir it up so that it’s mixed well, and then pour the sauce into the pan, stirring until the chicken mixture is covered evenly. Cook over medium heat for just a few minutes until it’s warmed through.
Serve with wraps if you like, but don’t hesitate to just chow down with a bowl and a spoon if you prefer!
Leftovers store well in the refrigerator for a few days – to re-heat, just microwave portions for a minute or so. Enjoy!
