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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Amazing!! It’s Looks So delicious, thank so much for sharing this recipe. Really Loved It.
So flavorful and absolutely restaurant quality. I subbed oyster sauce for fish sauce as a matter of preference. Thank you for another great recipe!
Sooooo delicious! We loved it. Definitely a keeper.
Thank you so very much
Loved this recipe, made it exactly as written. Used dried mushrooms.
Many thanks for this recipe…please keep posting more Asian inspired recipes as that is my fav. cuisine at the moment. I find the ground chicken way too expensive for my modest budget and frankly quite difficult to find in my area, so I use whatever is on sale, usually pork shoulder or chicken legs, which I cut into cubes and cook accordingly. I love the peanut sauce. Also I make the mixture and wrap it into tortilla shells or pita bread.
I haven’t tried this recipe yet but definitely will be making it. I love your main dish recipes but wonder always wonder what side dishes to serve. Any chance that you can start giving suggestions on side dishes, wine, etc.? Thanks and am definitely a follower of yours.
The recipe was good but I think you should add a calorie count in a carbohydrate count if you’re calling it low carb.
Wife just good meal, very good.. wish you would state the nutrition like how low of a carb it is? The fat? Etc.. especially when someone is on keto
Hi, I’m on the free Lose it app, and it has a recipe option where you can input all ingredients of a recipe, with the calorie, carb, etc amounts, state how many servings it makes and it calculates calories per serving. I find it very helpful.
I have been making your P.F. Chang lettuce wraps for years but this recipe is better. I love the seasonings and the peanut sauce adds so much flavor to the wraps. The only change that I made was to reduce the garlic chili sauce to 1/2 tsp. because my husband and I do not like heat.
Chungah…I am always looking for new and different recipes and I have never been disappointed with what I have tried.
Thank you!
This recipe was so good. Definitely will be making it again. I used ground Turkey and added water chestnuts . I doubled the meat and all the ingredients except the hoisin sauce. Damn good!
This was so amazing! Just curious to know calories per serving
OMG! SO delicious!! The BEST!! Our family just gobbled this up. I made rice and potstickers on the side, omitted the peanut sauce and it was fantastic. Can’t wait to make again!
This recipe is friggin’ amazing. I omitted mushrooms because they’re basically disgusting and replaced with diced Zucchini. A+!
This dish is AMAZING! I AWAYS DOUBLE THIS RECIPE AND SAUCE!! WE NEVER HAVE LEFTOVERS . (Family of 5)… I have now been keeping the staples (hoisin sauce, garlic chili sauce and fish sauce) of this recipe always on hand since it has now become one of our regular rotations.
If ground chicken is difficult to find or too costly (it’s $6.99/pound here where I live). I found a work around the ground chicken dilemma…I cut up about 2 pounds of boneless skinless chicken breast in about 1 inch cubes, lay it on a parchment paper lined cookie sheet and freeze it for about 30-45 minutes. Then once it is slightly frozen place in your food processor and it will end up as ground chicken! It’s a huge cost savings too!
Amazing idea freezing the chicken! I will try it thank you.
We were surprised by how good this is! I kept tasting the peanut sauce on it’s own and therefore told my husband don’t expect much. And then we took a bite with all the fixing, minus cilantro, and chili garlic sauce and subbed red onions for the shallots and added red bell pepper and peanuts, it was absolutely incredible. So much so we are making for a second night in a row and this time adding rice and water chestnuts.
Nice and Absolutely delicious! The chicken has a solid kick to it but the peanut sauce eases it down so it’s not too much. Huge hit, although you may want to double the recipe if you’re serving more than 2 people!
Made these last night using leftover rotisserie chicken (finely chopped) and a homemade hoisin sauce recipe I found online. IT WAS AMAZING!!! Restaurant quality flavor and the whole family LOVED it, even the very picky 4-year-old! I’m not a huge fan of ground chicken, so I’ll stick with chicken breast or rotisserie in the future. But, this is such a quick and easy recipe and perfect for those hot summer days when no one wants a heavy, hot dinner. It would also be delicious over rice or rice noodles.
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? 🙂
I have made dozens of lettuce wrap recipes over the years, as well as dozens of peanut sauce recipes. This is the only one I have ever decided to save…it was that good! I was a little skeptical about the amount of hoisin sauce, but the fish sauce and chili garlic sauce cut the sweetness and made for great balance of flavors. I did cut the peanut sauce sugar by half, but that’s the only modification I made. This may well be one of the best recipes to come out of my “stay at home” cooking, now going on 6 weeks in my state. I keep looking for interesting things I can make using ingredients I have on hand. Sadly, I had just used the last of our cilantro (hurry up and grow, little seedlings!) and had no fresh mushrooms (thought about using frozen edamame in their place, but didn’t), but it was still great without those 2 ingredients. I am looking forward to trying it again post-Covid19 with the additional flavor of cilantro and texture of the shiitakes. Thanks for a great recipe. I am writing this review as I eat breakfast, and can’t wait to look at the rest of your site! Stay well!
These were the best yet