2 ½ pounds boneless, skinless chicken thighs, cut into 2-inch slices
½ cup corn starch
¼ cup vegetable oil plus extra for the griddle
¾ cup soy sauce
½ cup brown sugar
3 cloves garlic, minced
1 teaspoon ginger, minced
½ cup water
4 green onions, sliced
2 heads butter lettuce, washed
Cooked white rice, for serving (Optional)
Directions
In a large bowl, combine the chicken and corn starch. Toss until all the chicken is coated. Add extra corn starch if need to make sure all chicken is coated.
In a saucepan or microwave safe bowl combine the soy sauce, water, brown sugar, garlic, and ginger. Heat until all the sugar is dissolved.
Preheat griddle to medium high heat and drizzle a thin layer of vegetable oil. Add the chicken to the griddle, cook for 7 minutes or until edges are very crispy.
Add the sauce and half the sliced green onions to the chicken and let the sauce thicken for about 1 minute.
Remove the chicken from the heat once fully cooked. Serve in individual lettuce leaves and garnish with sliced green onions
Optional: you can also serve with cooked white rice in the lettuce wraps. Just add the rice, chicken, and sauce on top.
