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!
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.
Video
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