Peanut Chicken Lettuce Wraps
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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
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
Tools For This Recipe
Large cast iron skillet
Peanut Chicken Lettuce Wraps: Frequently Asked Questions
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
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.
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.
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.
Peanut Chicken Lettuce Wraps
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
For the peanut sauce
- 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
Instructions
- 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.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.
For the peanut sauce
- 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.
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These are AMAZING. I’ve tried for years to find a chicken peanut lettuce wrap recipe that was as good as the ones at our favourite Thai restaurant, and none have even come close until now! I made these just as the recipe calls for, wth the addition of some crushed peanuts to sprinkle on top for extra crunch. Like a previous reviewer, I couldn’t find “chili garlic sauce” but used Blue Dragon brand Thai Sriracha Chilli Sauce, which was the perfect amount of heat along with the fresh ginger. Definitely a keeper – even my picky teenager loved them.
Absolutely delicious!!! My family loves these. We substitute the chicken with turkey.
I made this and we loved it. I substituted coconut aminos for soy sauce, and because I couldn’t find anything called “red chili garlic sauce”, I used thai sweet chili sauce, which is not at all hot. What exactly is red chili garlic sauce? Do you mean Sriracha?
My jar is called “Chili Garlic Sauce” and I can buy it in any local grocery store in the Asian section. The sauce is red. It’s a small, 6 oz. jar. It’s not sriracha.
Also, five stars for this! Absolutely love it and the Vegetable Spring Rolls to go with it 🙂
LOVE this recipe!! Husband and I make this once a week because it is so damn delicious. 🙂 Thank you for posting these recipes. Thoroughly enjoy several that we have tried.
Just served this last night. Huge hit! I substituted oyster sauce for the fish sauce as I didn’t have any. Will definitely make this again. My son in law wanted more carbs so he put his in a tortilla. So so delish!!
So freaking delicious! I replaced the cilantro with green onion, and added more lime and ginger. Super easy to make. I am a self proclaimed non cook so if I can do this anyone can.
I’ve yet to try this healthy delishiousiness. But by the weekend that will no be the case….yummers!!
So freaking delicious! I replaced the cilantro with green onion, and added more lime and ginger. Super easy to make. I am a self proclaimed non cook so if I can do this anyone can.
I have one question – and it might be silly! My husband isn’t a big lettuce person – Would it be okay to put this either on a wrap (tortialla style) or just over rice??
This was a really good recipe. Will make again.
Had to leave a raving review for these baddies!! So so good!! Already thinking about making these again next week! Our guest loved these as well. Plus it’s more of a low carb and low calorie dish!
This is my second time making this recipe. The first time we made as written. My family loved it, even my picky eater had seconds. It taste amazing as is.
Tonight we substituted cubed zucchini for the mushrooms and added grated carrots, onion, and cabbage. I did add more Red Chili Garlic Sauce, but we like it hot. As an added flavor boost we cooked our chicken and veggies with a tablespoon of coconut oil. The coconut oil with the rest of the seasonings was really good. Top with crushed peanuts for added crunch.
DELISH! Made these tonight and LOVED them, the peanut sauce is *chef’s kiss*
This recipe has so much flavor!!! My husband also loved it! It just is a little time consuming chopping and grating ingredients. So put on some good music and get started.
Delicious
Oh my goodness, these were so ridiculously good and so ridiculously easy! We used ground Turkey because it’s what we had in the house. We also added broccoli slaw since we had it around and wanted to include more veggies. I’ll probably add red cabbage next time too and put the mushrooms in first so they can brown. Bonus points because I could just set aside a little before adding the sauces in the pan so my 11 month old could eat almost exactly what we’re eating. Always a huge bonus to not have to make 2 dinners! I can already tell this is going to become a new staple!
Absolutely delicious! I substituted the chicken with turkey. My family loved it and the best thing about it, it’s healthy!!
Always damn delicious!!! Peanut sauce… perfect!
I didn’t have mushrooms so I replaced with water chestnuts and cabbage slaw on the top. But seriously the sauce makes it the dish!!!
SO amazing- I’ve made this several times and it’s definitely in the rotation permanently. (I’m making it tonight again!) I use a bit more mushroom than it calls for and added the water chestnuts, as recommended by another commenter. LOVE. We’re always scraping the bowls- everything is so good!
YUMMY. Very easy and delicious!
I made this tonight for dinner and my family loved it! I did not have hoisin sauce so I ended up just using soy sauce and it still turned out okay I think! We also ate ours with rice (a spoonful of rice along with the lettuce wraps, kind of like how one might eat samgyupsal). Soooo damn delicious!! I also just want to say that I’ve made like maybe 10 or more of Chungah’s recipes and they are ALL sooo good.