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Quick Notes: The Instant Pot Asian Chicken Lettuce Wraps are pictured here with romaine, and it was super delicious…. but it wasn’t nearly enough lettuce to wrap the chicken in. I definitely recommend going with butter lettuce or even iceberg.
Ingredients
- 2 chicken breasts
- 1 head of lettuce (type of your choosing)
- 1 cup shredded carrots
- 2 cups cooked calrose rice
- 8 oz water chestnuts
- 1 bunch green onions, chopped
- 1 cup (or so) crunchy show mein noodles
- 2 cloves garlic, minced
- 1 tablespoon shredded ginger
- 1/2 cup lite soy sauce
- 2 tablespoons fish sauce
- 2 tabespoons rice vinegar
- 2 tablespoons of honey
- 1 tablespoon sriracha
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon of cornstarch mixed with water
Instructions
- Add the chicken breasts, garlic, ginger, soy sauce, vinegar, honey, red pepper flakes, sriracha and fish sauce to the instant pot. Close the lid, set to seal and manual cook for 8 minutes. Instant release.
- Remove the chicken to a bowl and allow it to cool slightly. Set your instant pot to sauté mode (normal). Add the shredded carrots and water chestnuts to the sauce and cook together for 3-5 minutes. If sauce is still too thin, use the cornstarch/water mixture to thicken it while it's simmering. If it's thickness is to your liking that's not necessary.Â
- Shred your chicken, then add it back to the sauce mixture. Turn off the instant pot and just mix until well combined.Â
- Take a piece of lettuce, put in a spoonful of rice, top with chicken mixture, and sprinkle over with green onions and chow mien noodles.Â
Make this an appetizer for this Restaurant Style Cashew Chicken or serve it as a light lunch with Thai Coconut Chicken Curry Soup.
