Peanut Chicken Lettuce Wraps

Contents

Peanut Chicken Lettuce Wraps
Featured Comment
WHY I LOVE THIS RECIPE
TIPS AND TRICKS FOR SUCCESS
WHAT TO SERVE WITH PEANUT CHICKEN LETTUCE WRAPS
TOOLS FOR THIS RECIPE
PEANUT CHICKEN LETTUCE WRAPS: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Equipment
Instructions

A super quick dinner made in 25 min! It’s so hearty, filling, and low-carb, yet the family will still be begging for more!

Featured Comment

Thank you for this great recipe! We love it and it’s in our dinner rotation! My daughter is picky and recipes like this help me with expanding her palate. In the past, I’ve halved the chili garlic sauce and she found it a bit too spicy, so I know omit it and then remove her portion, and add only to mine. She likes to have it with Jasmine rice, instead of lettuce, but that’s all good! I love it as a lettuce wrap, and often have leftovers for lunch the next day!

Yvonne

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WHY I LOVE THIS RECIPE

Weeknight super hero. With a short ingredient list and quick cook time, this dish comes together in just 25 minutes start to finish.
Includes the best peanut sauce. This is what puts these lettuce wraps over the top – a gingery peanut sauce drizzle that is out-of-this-world amazing, adding an unbelievable depth of flavor.
Leftovers are even better. Not only can the leftovers be frozen, but they can also be served over a bed of rice or noodles for a more rounded out meal.

TIPS AND TRICKS FOR SUCCESS

Use your favorite protein. This recipe will work well with quick-cooking ground chicken or ground turkey. Finely diced chicken breasts or chicken thighs can also be used.
Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
Add heat. For a kick of heat, add Sriracha or gochujang.
Use sturdy leaves. Use Bibb lettuce or butter lettuce – both are ideal for wrapping as they have wide, pliable and sturdy leaves without falling apart when filled.
Freeze as needed. Portion the leftover filling into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Label, date and freeze up to 3 months.

WHAT TO SERVE WITH PEANUT CHICKEN LETTUCE WRAPS

Quick Ramen Noodle Stir Fry
Chicken Fried Rice
Thai Red Curry Noodle Soup
Vegetable Potstickers
Easy Hot and Sour Soup

TOOLS FOR THIS RECIPE

Large cast iron skillet

PEANUT CHICKEN LETTUCE WRAPS: FREQUENTLY ASKED QUESTIONS

What does fish sauce taste like?

Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.

What lettuce is best for lettuce wraps?

Bib or butter lettuce are both great choices – strong and sturdy that can hold up filling without breaking apart. Romaine lettuce is also a great option for a crisper wrap.

How can I store leftovers?

Leftover filling can be stored in an airtight container in the fridge for 3-4 days, adding a splash of chicken broth when reheating (if needed). Store leftover lettuce separately in an airtight container or Ziploc bag to prevent sogginess and wilting.

Is this freezer-friendly?

Yes! Let the filling cool completely and portion into plastic freezer bags. To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Recipe

Yield: 4 – 6 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes

Ingredients

1 tablespoon vegetable oil

1 tablespoon toasted sesame oil

1 pound ground chicken

3.5 ounces shiitake mushrooms, diced

1 carrot, peeled and diced

1 shallot, diced

3 cloves garlic, minced

1 tablespoon freshly grated ginger

¼ cup hoisin sauce

2 teaspoons chili garlic sauce

1 teaspoon fish sauce

2 tablespoons chopped fresh cilantro leaves

1 head butter lettuce

3 tablespoons creamy peanut butter

1 tablespoon reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

1 teaspoon chili garlic sauce, or more, to taste

1 teaspoon freshly grated ginger

Equipment

Cast Iron Skillet

Instructions

1. Heat vegetable oil and sesame oil in a large cast iron skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic and ginger until fragrant, about 1 minute.
3. Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.
5. In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.