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Easy Thai Peanut Chicken Lettuce Wraps

Thai peanut chicken lettuce wraps - featured image
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Quick and fresh Thai peanut chicken lettuce wraps combining creamy peanut sauce, tender chicken, and crunchy veggies wrapped in crisp lettuce leaves for a light and flavorful meal.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts or thighs, finely chopped or ground
  • 1 head iceberg or butter lettuce leaves, washed and separated
  • ½ cup (125 g) creamy peanut butter (natural, unsweetened preferred)
  • 3 tbsp (45 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) fish sauce (optional but recommended)
  • Juice of 1 lime (about 2 tbsp / 30 ml)
  • 1 tbsp (15 g) honey or brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh grated ginger (optional)
  • 1 medium carrot, shredded
  • 1 small cucumber, diced
  • 2 green onions, sliced thinly
  • A handful of cilantro or Thai basil leaves, chopped
  • Chili flakes or Sriracha to taste
  • 1 tbsp (15 ml) vegetable or peanut oil
  • Optional toppings: chopped peanuts or sesame seeds

Instructions

  1. Finely chop or pulse chicken breasts in a food processor until roughly ground (about 1 lb). Set aside.
  2. In a medium bowl, whisk together peanut butter, soy sauce, fish sauce, lime juice, honey, minced garlic, and grated ginger until smooth and pourable. Add warm water if too thick.
  3. Heat oil in a skillet over medium heat. Add chicken and cook, breaking it up with a spatula, for 6-8 minutes until fully cooked and slightly browned. Season with salt and pepper. Drain excess liquid if needed.
  4. Transfer cooked chicken to a large bowl. Add shredded carrot, diced cucumber, sliced green onions, and chopped herbs. Pour peanut sauce over and gently mix until combined. Adjust seasoning and add chili flakes or Sriracha if desired.
  5. Rinse and pat dry lettuce leaves, removing tough stems. Arrange on a serving platter.
  6. Spoon chicken mixture into each lettuce leaf. Sprinkle with chopped peanuts or sesame seeds if desired. Serve immediately.

Notes

Keep lettuce leaves chilled until serving to maintain crispness. Add warm water to peanut sauce if too thick. Do not overcrowd pan when cooking chicken to ensure browning. Fish sauce adds authentic umami but can be adjusted to taste. For gluten-free, use tamari or coconut aminos instead of soy sauce. For vegan, substitute chicken with firm tofu and use coconut aminos.

Nutrition

Keywords: Thai peanut chicken, lettuce wraps, quick dinner, healthy meal, peanut sauce, gluten-free, low-carb

Find it online: https://tempotaste.com/easy-thai-peanut-chicken-lettuce-wraps-recipe-for-fresh-flavor-and-quick-meals/