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Fresh Thai Peanut Chicken Lettuce Wraps

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A quick and easy summer meal featuring crunchy lettuce wraps filled with spicy, nutty ground chicken and fresh veggies, tossed in a tangy Thai peanut sauce.

Ingredients

Scale
  • 1 lb (450 g) ground chicken (or turkey for a leaner option)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small red bell pepper, finely diced
  • 1/4 cup shredded carrots
  • 2 green onions, thinly sliced
  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red chili flakes
  • 2–3 tablespoons warm water
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • 1/4 cup chopped roasted peanuts
  • Fresh cilantro leaves (optional)
  • Lime wedges (for serving)

Instructions

  1. Prepare the Peanut Sauce: In a medium bowl, whisk together 1/3 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon sesame oil, and 1/2 teaspoon red chili flakes. Add 2 tablespoons warm water and stir until smooth. Add more water if needed to reach a creamy but pourable consistency. Set aside.
  2. Cook the Chicken: Heat a large non-stick skillet over medium heat. Add 1 tablespoon vegetable oil, then the minced garlic and grated ginger. Sauté for 30 seconds until fragrant but not browned. Add 1 lb ground chicken and cook, breaking it apart with a spatula, until no longer pink and just starting to brown, about 6-8 minutes.
  3. Add the Veggies: Stir in diced red bell pepper, shredded carrots, and sliced green onions. Cook for another 2-3 minutes until the veggies soften slightly but still hold their crunch. Remove from heat.
  4. Toss in the Sauce: Pour the prepared peanut sauce over the chicken mixture. Stir well to coat everything evenly. Taste and adjust seasoning with extra soy sauce or lime juice if needed.
  5. Prepare the Lettuce: While the chicken cooks, separate and wash the lettuce leaves. Pat them dry carefully with kitchen towels or a salad spinner to avoid sogginess.
  6. Assemble the Wraps: Spoon a generous amount of the Thai peanut chicken mixture into each lettuce leaf. Sprinkle with chopped roasted peanuts and fresh cilantro leaves if using. Serve with lime wedges on the side.

Notes

Use ground chicken with some fat for juiciness. Cook garlic and ginger gently to avoid bitterness. Dry lettuce leaves thoroughly to prevent sogginess. Peanut sauce can be made ahead and stored in the fridge. For nut-free version, substitute peanut butter with sunflower seed butter and omit peanuts.

Nutrition

Keywords: Thai peanut chicken, lettuce wraps, summer recipe, quick dinner, healthy meal, peanut sauce, ground chicken, easy recipe

Find it online: https://oracooks.com/fresh-thai-peanut-chicken-lettuce-wraps-easy-crunchy-summer-recipe/