FOR THE SAUCE:
2 Tablespoons Fresh Ginger
3 cloves Garlic
1/4 cup Low-sodium Soy Sauce
1/4 cup Hoisin Sauce
1/4 cup Rice Vinegar
3 Tablespoons Sesame Oil
1 Fresno Chili
2 Tablespoons Honey
FOR THE CHICKEN AND LETTUCE CUPS:
2-1/2 pounds Skinless Chicken Breasts, Bone-in
1 Red Onion, Julienned
1 Orange, Quartered
1 cup Sliced Green Onions, Divided
1 Tablespoon Toasted Sesame Seeds
Kosher Salt To Taste
1 Red Bell Pepper, Diced
1 Red Fresno Chili, Thinly Sliced
1 head Butter Lettuce, Leaves Detached
1/3 cup Loosely Packed Fresh Cilantro Leaves
In the jar of a blender, combine the ginger, garlic, tamari, hoisin, vinegar, sesame oil, chili and honey. Puree until smooth.
In a crockpot, combine the chicken breasts, red onion and orange quarters. Pour the sauce over the top and set the crockpot on high for 4 hours.
Then shred chicken and assemble into lettuce cups with green onions, sesame seeds and bell pepper. I added siracha too!