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Let’s be honest: The peanut sauce is the star of the show…at least my show, as evidenced with these Shiitake Peanut Noodles, this Chicken Satay with Coconut-Peanut Sauce, these Spicy Sesame-Peanut Noodles with Zucchini and Crispy Tofu, this Thai Peanut Acorn Squash, and these Vegan Spicy Peanut Tofu Lettuce Wraps. All winners!
But back to this recipe and the peanut sauce here. This recipe comes from Damn Delicious, the queen of flavorful weeknight dinners. I increased the sauce because more is more and added my favorite lettuce wrap accompaniments. The sauce comes together with only six ingredients, most of which you probably have on hand. Plus, extra peanut sauce is always a good thing—you can use it to marinate chicken to grill, as a dipping sauce for veggies, and as a salad dressing when thinned out with a little water or rice wine vinegar.
I serve these lettuce wraps with lots of fresh chopped veggies, like carrots, bell peppers, green onions, and cilantro. The crunch of fresh veggies is a welcome foil to the saucy, rich chicken. Chopped peanuts add crunch and reinforce the peanut flavor. Put all the fixings on a big platter and let people assemble their lettuce wraps however they like. Just be sure to serve with plenty of peanut sauce for dipping and drizzling!
Peanut Chicken Lettuce Wraps
- Yield: 4 servings 1x
Description
Saucy, sweet, and savory peanut chicken lettuce wraps are a fresh dinner—perfect for summer nights! Prep the peanut sauce and lettuce wrap fixings ahead of time, and it might even make a quick weeknight dinner.
Ingredients
PEANUT SAUCE:
- 6 tablespoons creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- Juice of 2 limes
- 2 tablespoons brown sugar
- 2 teaspoons chili-garlic sauce, or to taste
- 2 teaspoons finely grated fresh ginger
LETTUCE WRAPS:
- 1 tablespoon vegetable oil
- 4 ounces shiitake mushrooms, stems removed and diced
- 1 shallot, finely minced
- 1 pound chicken breast, cut into small dice
- 3 garlic cloves, finely minced
- 1 tablespoon freshly grated fresh ginger
- 3 tablespoons hoisin sauce
- 2 teaspoons chili-garlic sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon fish sauce
- 1/4 cup finely chopped fresh cilantro
- 1 head of butter lettuce
- 1 carrot, peeled and shredded
- 1 red bell pepper, cored, seeded, and cut into thin strips
- 3 green onions, thinly sliced
- Quartered limes, for serving
Instructions
- To make the peanut sauce: Whisk together the peanut butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and ginger in a small mixing bowl. Whisk in 2 to 3 tablespoons of warm water until your desired consistency is reached; set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shallots and mushrooms; cook until softened, about 5 minutes. Add the diced chicken and season with a little salt and pepper; continue to cook until the chicken is cooked through, about 6 to 8 minutes. Stir in the minced garlic and ginger and cook until fragrant, about 1 minute more. Stir in the hoisin, chili-garlic sauce, toasted sesame oil, and fish sauce, and cook until heated through, about 30 seconds more. Add a couple spoonfuls of the peanut sauce to the skillet and stir to coat. Cook for 1 minute more.
- Serve with the butter lettuce, carrot, red bell pepper, green onions and the remaining peanut sauce and lime wedges on the side.
Notes
Inspiration: Peanut Chicken Lettuce Wraps on damndelicious.net
- Category: Chicken, Dinner