Ginger Chicken Lettuce Wraps
A Kitchen Muse: 
Recipe type: Healthy Meals
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
An easy to make flavorful light meal!
  • 2 lbs. of boneless skinless chicken thighs
  • 1 tbs. sesame oil (the light kind)
  • 1 clove minced garlic
  • ½ tsp. minced ginger
  • ½ tsp. red pepper flakes
  • ½ cup apple juice
  • ¼ cup water
  • ⅓ cup reduced sodium gluten free soy sauce
  • 2 tbs. ketchup
  • 2 tbs. cornstarch
  • 1 tbs. apple cider vinegar
  • ¼ cup brown sugar
  • ¼ red bell pepper, sliced thin
  • 1 carrot, sliced with a potato peeler very thin
  • 2 small heads of Bibb lettuce, leaves separated and washed thoroughly
  • sliced scallions
  • 6 oz. rice noodles, prepared to package instructions
  1. Chop chicken thighs into small pieces
  2. In a large fry pan over medium high heat, heat oil.
  3. Add chicken and garlic to hot oil.
  4. Fry until chicken is partially cooked and remove from pan.
  5. Whisk together the ginger, red pepper flakes, apple juice, water, soy sauce, ketchup, cornstarch, vinegar and brown sugar.
  6. Pour mixture into frying pan and cook until thickened over medium heat.
  7. Add partially cooked chicken and red peppers and cook until chicken is cooked through and coated. (Peppers should be tender but still crisp.)
  8. In lettuce half, pile some rice noodles and top with chicken mixture.
  9. Garnish with scallions and sliced carrots.
Recipe by A Muse in My Kitchen at