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89% would make again

Sweet And Sour Chicken Lettuce Cups

Tasty Team

Ingredients

for 4 servings

  • 2 boneless, skinless chicken breasts
  • 2 teaspoons salt, plus more to taste
  • 2 teaspoons black peppercorn
  • ½ medium sweet onion, halved
  • ½ medium sweet onion, diced
  • 6 cloves garlic, divided, 4 whole and 2 minced
  • 2 bay leaves
  • 6 cups water (1.4 L)
  • 1 tablespoon oil
  • ¼ cup low sodium soy sauce (60 mL)
  • ¼ cup honey (85 mL)
  • ½ cup lime juice (80 mL)
  • 4 large leaves romaine lettuce, for serving
  • ¼ cup scallion (25 g), sliced

Nutrition Info

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    Calories 269
    Fat 6g
    Carbs 30g
    Fiber 1g
    Sugar 24g
    Protein 25g

Estimated values based on one serving size.

Preparation

  1. Place the chicken breasts, salt, peppercorns, halved onion, whole garlic cloves, bay leaves, and water in a large pot.
  2. Cover the pot and bring to a simmer over medium heat.
  3. Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  4. Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
  5. In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  6. Add the diced onion and a pinch of salt and sauté until softened, about 2 minutes.
  7. Add the minced garlic and sauté until fragrant, about 30 seconds.
  8. Add the soy sauce, honey, and lime juice and stir until the mixture has thickened slightly, about 2 minutes.
  9. Add the shredded chicken and mix until everything is well incorporated.
  10. Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  11. Top with sliced scallions.
  12. Enjoy!

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