Low carb eating just got a whole lot more interesting with my Firecracker Chicken Lettuce Wraps! Who needs rice when you've got fresh crunchy lettuce leaves?
Whisk the sauce ingredients together and set aside.
Heat 1 tablespoon of oil in a wok until hot and stir fry the chicken, in two batches, until it is no longer pink. Remove to a plate.
Add more oil if necessary and saute the onion, ginger, and garlic for 5 minutes, stirring constantly. Add the peppers, both sweet and hot, and stir fry for another few minutes. The peppers should be bright and crunchy, don't let them get soft. Remove to a plate.
Add the sauce to the pan and bring to a simmer, stirring or whisking until it thickens. Add the chicken (and any juices) and the peppers etc back into the pan and give everything a good mix. Continue heating until everything is nice and hot.
Serve spooned onto the lettuce leaves and top with the sliced green onions. Or, spoon the sauce into a bowl and let people serve themselves.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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