Sweet Chili Chicken Lettuce Wraps

with radishes, green onions, and water chestnuts

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Try as you might, you probably won't be able to wrap your mind around the multitude of flavors in these crisp little bundles. Ginger mixed with sweet chili sauce, and a Fresno chile bringing the heat, coats the chicken. Sugar snaps, radish, and water chestnuts provide a fresh, mouth-watering crunch. All this goodness is melded into a hand-held bundle of healthy eating. Mind. Blown.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 2 Green Onions
  • 1 Head of Butter Lettuce
  • 1 Red Fresno Chile
  • 3 oz. Snap Peas
  • 1 oz. Radish
  • 2 oz. Water Chestnuts
  • 1 fl. oz. Sweet Chili Sauce
  • 1 fl. oz. Seasoned Rice Vinegar
  • 1 Tbsp. Chopped Ginger

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    471
  • Carbohydrates
    29g
  • Fat
    18g
  • Protein
    47g
  • Sodium
    1469mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Sear and Cook the Chicken

    Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper. Heat a medium oven-safe pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until browned, 3-4 minutes. Flip chicken and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Rest 5 minutes. Reserve pan; no need to wipe clean. While chicken bakes, prepare ingredients.

  • 2

    Start Preparing the Ingredients

    Trim and thinly slice green onions on an angle, keeping white and green portions separate. Separate leaves of lettuce for cups. Stem and slice Fresno chile into thin rounds. Discard seeds if you prefer less spice.

  • 3

    Finish Preparing the Ingredients

    Remove strings from sugar snap peas and thinly slice on an angle. Trim radishes, halve, and slice into thin half-moons. Slice water chestnuts into ¼" sticks.

  • 4

    Make the Slaw

    In a medium mixing bowl, combine sugar snap peas, radishes, and water chestnuts with 2 Tbsp. olive oil. Season with ½ tsp. salt and ¼ tsp. pepper.

  • 5

    Slice and Sauce the Chicken

    Once rested, cut chicken into ¼" slices. In pan used to cook chicken, carefully stir sweet chili sauce, seasoned rice vinegar, white portions of green onion, and ginger until combined. Residual heat will warm sauce; no need to return to heat. Return chicken and any accumulated juices to pan and flip chicken to cover with sauce.

  • 6

    Plate the Dish

    Place a lettuce cup on work surface (or layer two leaves for extra crunch and structural support). Fill with a few chicken slices and top with slaw. Garnish with green portions of green onions and Fresno rounds (to taste).

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