You love the sweet flavor of orange chicken, the Americanized Chinese take-out of chain places like ones named after fast bears. But you also love lettuce wraps; yes for the health, but mostly for the satisfying crunch of biting into one. What's the best thing you can do with these two loves? Combine them!
Separate leaves of lettuce for cups.
Coarsely chop peanuts.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a clean cutting board and rest at least 5 minutes.
While chicken cooks, make slaw.
Make the Slaw
In a mixing bowl, combine slaw, Asian dressing, ¼ tsp. salt, and a pinch of pepper. Set aside.
Sauce the Chicken
Halve rested chicken lengthwise, then cut into ¼" strips.
Add chicken and any accumulated juices to another mixing bowl. Stir in orange sauce and Sriracha (to taste).
Assemble the Lettuce Cups
Plate dish as pictured on front of card, filling lettuce cups with chicken slices and topping with slaw. Layer two lettuce leaves for extra crunch and structural support, if desired. Garnish with peanuts. Bon appétit!