SRIRACHA, say it with me pronounced Si racha!!!! If you have not tried this delicious pepper sauce number one I do not know where you have been…..number two it is simply divine! It is smoother than Tobasco and has more depth in flavor than Cholula hot sauces. This is my go to for wanting to add any bit of peppery spice to my dishes.
When I was introduced to this recipe I got really excited because it combines the ease of a slow cooker and the deliciousness of Sriracha. This is a simple recipe where you can truly set it and forget it!
The way the chicken shreds after being in the slow cooker is a picture of perfection. You can use this chicken in Asian tacos, on a bun as a pulled chicken sandwich or as a low calorie option like I did in Butter Lettuce leaves.
The chicken is infused with the spiciness of the Sriracha and the sweet of the honey all wrapped in a cool crisp lettuce leaf is the perfect low calorie combination.
Honey Sriracha Chicken Lettuce Wraps Ingredients:
- 3 large boneless and skinless chicken breasts (can be frozen)
- 1 and ½ cups water
- ½ Tablespoon olive oil
- ¼ Cup honey
- 2 Tablespoons sriracha, or more if needed for extra spiciness
- 1 Tablespoon ketchup
- salt and pepper, to taste
- ½ Tablespoon flour
- Butter lettuce leaves
- Cilantro minced
- Sesame seeds
Directions:
Spray non-stick cooking spray all around the slow cooker. Place the chicken breasts into the bottom of the slow cooker.
In a medium sized bowl whisk together the water, olive oil, honey, sriracha, and flour. Taste and season with salt and pepper. Pour the sauce on top of the chicken breasts.
Cook on low for 8 hours. Chicken will shred easily.
Fill lettuce leaves with desired amount of chicken, top with minced cilantro and a pinch of sesame seeds to serve.
Adapted from The Recipe Critic