Name: Peanut Chicken Lettuce Wraps
Ingredients: 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; 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

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

Scale

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

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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