honey i shrunk the chicken

Now that we are back in the swing of things for the new year and both back to being healthy (I hope). Things feel fresh and have a sense of normalcy again. If only that working out aspect of life would somehow magically appear again haha!

At work, we have been doing this no eating out challenge for lunch during the month of January. So far so good for me! I will say though, that while I’ve tried some variations I’m not wanting to eat chicken salad for a little bit and we’re only halfway into the month. I’ve been looking for some new, easy, and fun recipes to make for dinner to shake things up. I felt like we were starting to get into a routine (or at least I was) of cooking the same things and they were getting tired.

I found this recipe the other day as I was getting ready to leave work and trying to find something to grab quickly at the store on the way home. Sriracha sauce has quickly become one of my new favorite things. I use A LOT of it when we eat pho, I found some hummus with it in it that was awesome and I might continue to think of ways to incorporate it. So it’s a good thing if you haven’t tried it yet. Although if you haven’t, I don’t know what rock you are living under. So climb out and try it!

I ran across the Add a Pinch website because it is a relative of one of my former co-workers at Auburn (miss you all!). Since I was told to check it out, I look at it every week to see what she has posted and how I might be able to make it so I can eat it. This post of the Honey Sriracha Chicken Lettuce Wraps was one I didn’t really have to edit at all (besides subtracting the celery for my non-celery eater in the house).

The majority of the ingredients were ones that we already had in our pantry. I just had to get some fresh veggies and chicken. I did have a hard time with the Kroger and Publix that are close to us finding shredded carrots so I had to improvise. The other ingredients that I edited the recipe with were just to have some more fresh veggies in it, mainly peppers.  Adding a red bell pepper, some orange & yellow mini-sweet peppers, and some chopped green onion at the end for a little crunch changed it up a little.

For the sides, I prepared some jasmine rice and some Spicy Asian Green Beans that I found on the Wicked Spatula site. They were both very simple and good. You should definitely try out the green bean recipe as well, it was a quick recipe and very tasty.

Little did we know that this would become a great new favorite. Then we got sucked into the new series, Making a Murderer!

Here is the recipe for the lettuce wraps:

Honey Sriracha Chicken Lettuce Wraps

1 – 2 tablespoons cup olive oil
2 – 4 skinless, boneless chicken breasts or thighs, cubed
1 cup shredded carrots
2 stalks celery, sliced (I opted to take this out and added in some peppers)
½ medium onion, diced
¼ cup honey
1 – 2 tablespoons Sriracha chili sauce
1 tablespoon soy sauce
2 cloves minced garlic or ½ teaspoon garlic powder
12 Bibb or Boston lettuce leaves
*you could also add fresh green onion and crushed peanuts for an added crunch and flavor
*one thing that I will do for the next time we cook this will be to chop everything smaller to resemble the smaller style of P.F. Chang’s lettuce wraps. 
Drizzle olive oil into a 12-inch skillet or saute pan. Add chicken and saute until cooked throughout. Add carrots, onions, and celery, along with honey, Sriracha sauce, soy sauce, and garlic to the skillet and cook until thickened and check has been well-coated.
Processed with VSCOcam with t1 preset

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