Spicy Bang Bang Chicken Lettuce Wraps (Print Version)

# Ingredients:

→ For the Bang Bang Sauce

01 - ¾ cup mayonnaise
02 - ½ cup sweet Thai chili sauce
03 - 1-2 tablespoons sriracha sauce (adjust according to your heat preference)
04 - 1-2 tablespoons honey (adjust for desired sweetness)
05 - 1 tablespoon rice vinegar

→ For the Chicken

06 - 1½ pounds boneless, skinless chicken breasts or thighs, chopped into ½-inch pieces
07 - 1 tablespoon low-sodium soy sauce
08 - 2 tablespoons fresh lime juice (about 1 medium lime)
09 - 1 teaspoon cornstarch
10 - 1 tablespoon vegetable or canola oil
11 - 4 cloves garlic, finely minced

→ For Assembly

12 - 1 head butter lettuce (or romaine hearts), leaves separated, washed and dried
13 - 2 cups cooked jasmine rice, kept warm
14 - ¼ cup fresh cilantro leaves, roughly chopped
15 - 2 tablespoons toasted sesame seeds
16 - 1-2 jalapeños, seeds removed and finely diced (optional)
17 - Lime wedges, for serving

# Instructions:

01 - In a medium bowl, combine the mayonnaise, sweet Thai chili sauce, rice vinegar, and start with 1 tablespoon each of sriracha and honey. Whisk everything together until smooth and well-blended. Taste the sauce and adjust the heat and sweetness by adding more sriracha for spice or honey for sweetness until it reaches your preferred flavor balance. For a spicier sauce, go up to 2 tablespoons of sriracha; for a sweeter version, increase the honey. The beauty of this sauce is how customizable it is to your taste preferences!
02 - Once you're happy with the flavor of your bang bang sauce, measure out ⅓ cup and set it aside in a small bowl - this portion will be used for mixing with the cooked chicken. Cover the remaining sauce and refrigerate it until serving time. This larger portion will be used for drizzling over the assembled wraps, so having it in a separate container prevents any cross-contamination with the raw chicken.
03 - Place your chopped chicken pieces in a medium bowl. In a small separate bowl, whisk together the soy sauce, lime juice, and cornstarch until the cornstarch is fully dissolved. Pour this marinade over the chicken pieces and toss well to ensure all pieces are evenly coated. The cornstarch will help create a slight thickening effect and help the sauce cling to the chicken better. Let the chicken marinate for 10 minutes at room temperature - this brief marinating time adds flavor while you prepare other components.
04 - If you haven't already cooked your rice, now is a good time to prepare it according to package instructions. Jasmine rice typically uses a 1:1.5 ratio of rice to water. For 2 cups of cooked rice, you'll need about ¾ cup uncooked rice. The rice should be ready around the same time as your chicken.
05 - Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Add the minced garlic and sauté for just 15-20 seconds until fragrant, being careful not to let it brown or burn. Using a slotted spoon or tongs, transfer the marinated chicken to the skillet, leaving any excess marinade behind in the bowl. Spread the chicken in an even layer and let it cook undisturbed for about 2 minutes to develop some color, then stir and continue cooking for another 2-3 minutes until the chicken is just cooked through with no pink remaining. The small pieces will cook quickly, so be careful not to overcook them, which could make the chicken dry.
06 - Remove the skillet from the heat and allow the chicken to cool slightly for about 2 minutes. This brief cooling prevents the sauce from breaking when added to very hot chicken. Add the reserved ⅓ cup of bang bang sauce to the chicken and gently stir to coat all the pieces evenly. The warm chicken will absorb some of the sauce flavors beautifully. If the mixture seems too thick, you can add a splash of water or a squeeze of lime juice to loosen it slightly.
07 - Arrange your lettuce leaves on a serving platter or large plate. Make sure they're completely dry to prevent the filling from sliding around. Place the warm rice, sauce-coated chicken, chopped cilantro, diced jalapeños (if using), toasted sesame seeds, lime wedges, and the remaining bang bang sauce in separate bowls to create a DIY lettuce wrap bar. This presentation is perfect for family-style serving or casual entertaining.
08 - To assemble each wrap, place a lettuce leaf on a plate and add about 2 tablespoons of warm jasmine rice in the center. Top with a generous spoonful of the bang bang chicken mixture. Garnish with a sprinkle of chopped cilantro, toasted sesame seeds, and diced jalapeños if desired. Drizzle with additional bang bang sauce and finish with a squeeze of fresh lime juice. The wraps can be eaten taco-style by folding the sides of the lettuce leaf around the filling. For a more substantial meal, serve 2-3 wraps per person.

# Notes:

01 - The bang bang sauce can be made up to 5 days ahead and stored in the refrigerator in an airtight container.
02 - For a lower-carb version, omit the rice or substitute with cauliflower rice.
03 - The chicken marinade includes cornstarch, which helps create a silky texture in the finished dish.
04 - This recipe is inspired by the popular bang bang shrimp appetizer but uses chicken for a more substantial meal.

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