I LOVE our Magic Chicken…when I made rice earlier in the week I made a double…instead of making lettuce wraps we combined our chicken with the pre-cooked rice…used a package of our Magic Chicken…this was ready in about 15 minutes…Enjoy!
1 tablespoon olive oil (did not add)
1½ pounds boneless skinless chicken breasts, cut into ¾-inch cubes (used Magic Chicken…see recipe below)
1½ tablespoons Onion Onion™ Seasoning (this is already in our Magic Chicken so did not add more)
1/3 cup Tangy Thai Sauce
¼ cup Mango Lime Sauce
1 red bell pepper, cut into matchstick strips (hubby cannot eat peppers so we omitted)
1 cup matchstick carrots (I just used chopped baby carrots)
½ cup dry-roasted peanuts
18 leaves Boston (Bibb) or butter lettuce
4 green onions, sliced (omitted)
In large skillet, heat oil over medium-high heat. Add chicken and Onion Onion™ Seasoning. Sauté until chicken is no longer pink, about 5 minutes.
Stir in Tangy Thai Sauce and Mango Lime Sauce. Cook 3 minutes.
Stir in red peppers, carrots and peanuts. Serve in lettuce leaves. Garnish with green onions.
Makes 6 servings.
Serve with fried rice.
Tip: For a thicker sauce, whisk together 1 teaspoon cornstarch and 1 teaspoon water. Add with vegetables.
Make Ahead & Freeze: Place step 1 ingredients in a gallon freezer bag. Place step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well label and freeze. Thaw completely. Continue with step 1.
Magic Chicken Recipe (click on link)