Weeknight meals definitely should be quick and easy, and not lacking flavor in any way, and lettuce wraps always seem to check-off all the boxes. Since I have an electric pressure cooker, I tend to use it most often for two things; low and slow cooking; like roasts or beans, and healthier simple meals for during the week. Cooking chicken thighs in a simple Asian sauce only takes minutes, and shreds so easily before I place it onto leafy leaves of lettuce for a delightful meal.
The sauce is made of mostly pantry items, which are probably tucked away ready to use and there is no need to sear the chicken before placing on the lid for a full steam of 13 minutes. After the cooking time is up, a quick shred of the chicken with two forks, and a reduction of the Asian sauce, while you gather the toppings for the lettuce wraps. I enjoy raw shredded carrots and fresh cilantro on top of my wraps, but you could go with finely sliced cucumbers, or any other fresh herbs you may have on hand. These wraps are so tasty that they probably will become part of your weeknight recipe regimen.
1 1/2 pound boneless skinless chicken thighs
1/2 cup soy sauce
2 heaping tablespoons brown sugar
1 tablespoon hot sauce
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/2 lemon or lime
12 lettuce leaves for wrapping
fresh cilantro, optional
1/3 cup shredded carrots, optional
- Unwrap chicken and pat dry, set aside.
- Pour soy sauce, hot sauce, ginger, 1/2 cup water, and garlic in pot, whisk. Place chicken on top and dip into sauce on all sides.
- Place lid on top of pot and seal. Cook on high pressure for 13 minutes. Let steam release naturally, then remove lid. Place chicken in bowl and reduce sauce in pot by using sauté function, until reduced by half, about 3 minutes.
- Shred chicken with two forks and ladle reduced sauce over top. Place chicken in lettuce leaves and top with cilantro and carrots, or other toppings, if desired. Enjoy!