Orange Ginger Chicken Lettuce Wraps

This recipe I am about to share with you for orange ginger chicken lettuce wraps is my take on the crock-pot versions I made previously that just weren’t all that great.

This time I took the crock-pot out of the equation. I’m not a huge fan of crock-pots when it comes to the taste of certain things. I love them for time savings and soups, but some things come out pretty nasty.

This time I came up with a recipe that I am so excited to share with you. In this recipe, orange ginger chicken is paired with basmati rice wrapped in butter lettuce, with oranges, scallions, and drops of sriracha for extra spice!

Ingredients Needed

The ingredients below are a general listing. A detailed listing is provided in the recipe card at the end of this post.

For the Marinade:

• Chicken Thighs: Boneless skinless to allow the marinade to penetrate the thigh meat better.

• Oranges: Get all the goodness of each orange by using both the zest and juice.
• Brown Sugar: Sugar is used to offset the salinity of the soy sauce and round out the flavor. It also helps the chicken to caramelize.
• Garlic: To provide that savory goodness.
• Soy Sauce: Adds color, lots of flavor. I like to use reduced-sodium soy sauce.
• Rice Vinegar: The acid that brings this sauce to life with its mellow sweet flavor.
• Ginger: Adds a warm bright lemony fresh flavor and rounds out the flavor.
• Sriracha: Provides a little heat with spicy chile flavor.

For the Wraps:

•  Butter Lettuce: It pairs well with pops of bold flavor. The silky-soft texture of the leaves are perfect for wrapping up the ingredients.
• Basmati Rice: Yes, this is rice that traditionally served in Indian cuisines, but I love the texture of this long grain rice because it is not sticky and has a nutty flavor.
• More Oranges: supremed oranges offer little pops of brightness to the savory chicken and rice.
• Green Onion: Finely chopped whites and greens offer a mild green grass onion flavor.
• Sriracha: Add a few drops or more for extra rich heat.

How To Make Orange Ginger Chicken Lettuce Wraps

Marinate The Chicken:

Zest one of the oranges before squeezing the juice. Squeeze the rest to render 1 cup of juice.

In a medium bowl, mix the zest and the rest of the marinade ingredients together with a whisk, until the sugar has dissolved.

Place the chicken thighs in a shallow dish or heavy-duty zip-top bag and pour the marinade over the top.

Marinate the chicken in the refrigerator for at least one hour or overnight.

Cook The Chicken:

Preheat the oven to 400 degrees F.

Pour the chicken and marinade into a baking dish. Place the chicken in the oven and bake for 30 to 45 minutes. 

Use a spoon or baster to bathe the chicken with the juices from the bottom of the dish once or twice during baking.

Shred the Chicken:

Remove the chicken from the oven. Take the chicken out of the sauce and place them onto a plate or cutting board to cool to touch, reserving about 1 cup of the sauce. 

Using your fingers or the tines of 2 forks, gently shred the chicken into thin strips.

Stir-Fry the Orange Ginger Chicken and Rice:

Heat the sesame oil in a large wok or nonstick skillet over high heat.

Add the prepared rice to the pan; use a spoon to break up any clumps. Stir the rice to coat evenly with oil.

Pour in the reserved marinade and stir-fry the rice until heated through and combined.

Stir in the shredded chicken; stir-fry until almost all of the marinade evaporated and absorbed; about 5 minutes. 

Turn off heat and allow the chicken to cool for about 5 minutes before making the lettuce wraps.

Build the Lettuce Wraps:

Arrange 3 to 4 lettuce leaves on a plate; top the leaves with about 2 tablespoons of the chicken and rice mixture. 

Cut the orange segments into smaller pieces and top the chicken and rice mixture.

Garnish sprinkled with green onions and extra sriracha if desired. 

Serve immediately.

FAQ’s

Can I use chicken breasts?

Absolutely! We love thigh meat and prefer it over breast meat.

What if I can’t find Basmati rice?

Use your favorite prepared rice.

Can I use orange juice instead of juicing oranges?

Yes, but you will still need the zest from at least one orange.

Can I use regular sugar or honey?

Definitely. Any sweetener you prefer is fine.

I cannot begin to tell you how good these lettuce wraps were or how the flavors intensified in the leftovers for lunch the next day.

This recipe is bursting with flavor that will satisfy your palate on all levels. It makes me want to do the happy dance and a great victory over the lettuce wrap crisis!