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If you’re looking for something different to serve when hosting for gameday this year, try my Honey-Garlic Chicken Lettuce Wraps! These are a total crowd-pleaser thanks to the delicious sauce that has a slight hint of heat from crushed red pepper flakes and ginger, but craveable sweetness from the honey.
While these Honey-Garlic Chicken Lettuce Wraps are great when hosting, I also love turning to these for a simple dinner as well! The sauce and chicken are also delicious to serve over rice as an alternate way of serving.
- Boneless, Skinless Chicken Tenders
- Egg White
- Dried Seasonings: Salt, Black Pepper, Red Pepper Flakes
- Tapioca Flour
- Avocado Oil
- Mung Bean Noodles
- Toasted Sesame Oil
- Coconut Aminos
- Low-Sodium Chicken Broth
- Rice Vinegar
- Garlic Cloves
- Fresh Ginger
- Toasted Sesame Seeds
- Green Onions
- Butter Lettuce Leaves
Step One: Marinate the chicken
To start this recipe, place the cut chicken, egg white, salt, black pepper, and tapioca into a medium bowl. Toss until the chicken is well coated then set aside.
Step Two: Prepare the Crisps
Next, crisp the mung bean noodles. In a large, deep nonstick skillet, the avocado oil. Once shimmering, add the noodles and let cook until they begin to puff up. This should only be about 30 seconds to 1 minute per side. Place on a paper towel-lined plate and set aside until serving.
Step Three: Cook the Chicken
Use the same skillet to cook the chicken in the batches over medium heat. Cook until the chicken is golden brown on each side and cooked through, about 3 minutes per side. Transfer the cooked chicken to a plate and set aside while you start the sauce.
Step Four: Make the Sauce
Next, add the toasted sesame oil to the skillet along with the coconut aminos, broth, honey, rice vinegar, pepper flakes, garlic, and ginger. Whisk to combine then bring to a simmer. Stir occasionally until the sauce begins to reduce, about 2 minutes.
Step Five: Finish the Filling
Once the sauce has started to reduce, return the chicken to the skillet with the white parts of the green onion. Toss into the sauce and continue to cook, simmering, so that the sauce begins to thicken, 2 to 3 more minutes. Next, add the tapioca flour slurry to the skillet and stir to combine. Continue to cook for another one to two minutes. Remove from heat then stir in the green parts of the green onion and the sesame seeds.
Step 6: Assemble and Serve
Serve the chicken in butter lettuce leaves and top with the crisps. If there is remaining sauce, serve alongside the lettuce wraps.
Yes! I love serving this as a weeknight stir fry over steamed rice.
The addition of egg white leads to a crispier bite once cooked!
This is a must for perfectly browned and crisped chicken! If your skillet is too crowded, each piece of chicken will not cook as well. So be sure to work in batches so your chicken is all in a single layer in the skillet!
Whether you have these for game day or weeknight dinner, I hope you love these Honey-Garlic Chicken Lettuce Wraps as much as I do!
For More Lettuce Wrap Recipes:
Honey-Garlic Chicken Lettuce Wraps
For the Chicken:
- 1 ½ lbs boneless, skinless chicken tenders cut into 1-inch cubes
- 1 egg white
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tapioca flour
For the Crisps:
- 3 tablespoons avocado oil
- 1 nest about 2 ounces mung bean noodles, broken into smaller pieces
For the Sauce:
- 1 tablespoon toasted sesame oil
- ¼ cup coconut aminos
- ¼ cup low-sodium chicken broth
- ¼ cup Nature Nate’s Organic Raw Honey
- 1 tablespoon rice vinegar
- 1 teaspoon crushed red pepper flakes
- 2 garlic cloves minced
- 1- inch knob of ginger peeled and grated
- ½ teaspoon tapioca flour
- 1 tablespoon toasted sesame seeds
- 4 green onions thinly sliced on the diagonal, green and white parts separated
- Butter lettuce leaves
Marinate the Chicken:
- In a medium bowl, combine the chicken, egg white, salt, black pepper and tapioca flour and toss until very well combined. Set aside.
Prepare the Crisps:
- Heat a large, deep nonstick skillet over medium heat with the avocado oil until the oil is shimmering and hot. Add the mung bean noodles to the oil in a single layer and let cook until they puff up and are crisp, 30 seconds to 1 minute per side. Use a slotted spoon and transfer to a paper towel lined plate and set aside.
Cook the Chicken:
- To the same skillet working in batches as needed, add the chicken in a single layer and cook until golden brown and cooked through, 2 to 3 minutes per side. Use a slotted spoon to transfer the cooked chicken to a plate and set aside.
Make the Sauce:
- When all of the chicken is browned and set aside, add the toasted sesame oil to the skillet along with the coconut aminos, broth, honey, rice vinegar, pepper flakes, garlic and ginger. Whisk to combine and bring to a simmer. Cook, simmering, stirring occasionally, to slightly reduce, about 2 minutes.
- Return the chicken to the skillet with any of its juices along with the white parts of the green onion. Toss into the sauce and continue to cook, simmering, so that the sauce begins to thicken, 2 to 3 more minutes.
- In a small bowl, whisk together the tapioca flour and 1 tablespoon of water to make a slurry. While stirring, pour the slurry into the chicken mixture and stir to combine. The sauce should thicken pretty quickly, about 1 to 2 more minutes. Remove from the heat and stir in the toasted sesame seeds and the green parts of the green onion.
- Serve the chicken in butter lettuce leaves. Top with the crisps.
Nutrition information is automatically calculated, so should only be used as an approximation.