Chicken Lettuce Wraps in 20 Minutes

Instructions:

1. Heat 1 tbsp avocado oil in a skillet over medium high heat.
2. Add 3 cloves minced garlic and 1 tbsp grated ginger, sautéing for 60 seconds until they smell pungent and look pale gold.
3. Increase heat to high and add 3 cups shredded cooked chicken breast.
4. Spread the meat across the pan and let it sear undisturbed for 2-3 minutes, stirring occasionally until the edges are mahogany colored and crispy.
5. In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sriracha, 1 tbsp honey, and 1 tsp toasted sesame oil.
6. Pour the glaze directly over the chicken.
7. Stir constantly for 2 minutes until the sauce bubbles and coats the chicken in a glossy, velvety sheen.
8. Remove from heat immediately once the sauce thickens.
9. Spoon the hot mixture into chilled butter lettuce leaves.
10. Garnish with 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds.