If you’re craving something fresh, flavorful, and downright addictive, this Thai Peanut Chicken Lettuce Wraps Recipe is about to become your new go-to. It perfectly balances the creamy, nutty goodness of peanut sauce with tender, juicy chicken chunks all wrapped in crisp, cool lettuce leaves. Every bite bursts with vibrant colors and layers of flavor that will make your taste buds sing. Whether for a quick weeknight dinner or a fun appetizer for guests, these wraps bring a delightful combination of textures and tastes that feel both exotic and comforting.
Ingredients You’ll Need
This recipe keeps things simple but every ingredient plays a crucial role in creating the harmonious flavors and textures that make these wraps so special. From savory sauces to fresh herbs and crisp vegetables, each element enhances the dish beautifully.
- Soy sauce: Adds a salty, umami base for the chicken marinade and sauce.
- Peanut butter: Brings creamy richness that defines the Thai peanut flavor.
- Oyster sauce: Provides a slightly sweet and savory depth to the sauce.
- Chili garlic sauce: Offers just the right amount of heat with a hint of garlic zing.
- Ground ginger: Adds warm, fragrant spice that lifts the flavor profile.
- Honey: Balances the heat and saltiness with natural sweetness.
- Water: Helps thin the sauce to a perfect consistency for coating.
- Rice vinegar: Introduces a mild tangy brightness that wakes up the palate.
- Lime juice: Provides fresh acidity and citrus punch.
- Boneless skinless chicken thighs: Tender and juicy, they soak up the sauce perfectly.
- Olive oil: Used for cooking the chicken to a delicious golden brown.
- Green onions: Adds a crisp, fresh bite and vibrant color.
- Shredded carrots: Contributes crunch and a touch of natural sweetness.
- Chopped peanuts: Offers textural contrast and enhanced peanut flavor.
- Chopped cilantro: Brings herbal freshness with a hint of citrusy aroma, plus extra for garnish.
- Baby butter lettuce leaves: Serve as the perfect crisp and mild wrap vessel.
- Lime wedges: For squeezing over the finished wraps to add brightness.
How to Make Thai Peanut Chicken Lettuce Wraps Recipe
Step 1: Prepare the Peanut Sauce
Begin by whisking together the soy sauce, peanut butter, oyster sauce, chili garlic sauce, ground ginger, honey, water, rice vinegar, and fresh lime juice in a bowl until smooth and creamy. This homemade peanut sauce is the star of the dish, bursting with layers of spicy, sweet, nutty, and tangy flavors that will coat the chicken perfectly.
Step 2: Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken thigh chunks and cook until golden brown and cooked through, about 6-8 minutes, turning occasionally for even cooking. The thighs stay juicy and tender, soaking up the delicious peanut sauce in the next step.
Step 3: Combine Chicken and Sauce
Pour the prepared peanut sauce over the cooked chicken in the skillet. Stir well to coat every piece evenly and cook for another 2-3 minutes until the sauce slightly thickens and clings beautifully to the chicken chunks. Stir in the sliced green onions, shredded carrots, chopped peanuts, and chopped cilantro to combine vibrant flavors and textures throughout the filling.
Step 4: Assemble the Wraps
Carefully spoon the Thai peanut chicken mixture into the fresh baby butter lettuce leaves. The cool crunch of the lettuce contrasts delightfully with the warm, saucy chicken, making each bite irresistible. Finish with a squeeze of lime juice over the top for a zesty punch.
How to Serve Thai Peanut Chicken Lettuce Wraps Recipe
Garnishes
Garnishing your wraps with extra chopped peanuts, fresh cilantro, and lime wedges not only amps up the visual appeal but also layers additional fresh flavors and texture. The nuts add crunch, cilantro brings brightness, and the lime wedges allow everyone to customize the tanginess to their liking.
Side Dishes
A light cucumber salad or a simple side of jasmine rice complements these wraps wonderfully by balancing the rich peanut sauce. You could also serve with a crisp Asian slaw or some steamed veggies to round out the meal.
Creative Ways to Present
For a party, arrange the filled lettuce cups on a large platter with bowls of extra sauce and garnishes nearby so guests can build their own wraps. Another fun idea is to use colorful lettuce varieties like red leaf or butter lettuce for vibrant colors, or even serve the chicken over rice for a lettuce wrap-inspired bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days. Keep the lettuce separate to avoid sogginess, and add fresh garnishes just before serving.
Freezing
You can freeze the cooked chicken and peanut sauce mixture in freezer-safe containers for up to 2 months. Just thaw in the refrigerator overnight and reheat thoroughly before serving with fresh lettuce.
Reheating
Reheat the chicken mixture gently in a skillet or microwave until warmed through. Avoid overheating to keep the chicken tender and the sauce creamy. Always add the fresh garnishes and lettuce leaves after reheating for the best texture and flavor.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works fine, but thighs tend to stay juicier and more flavorful, especially when coated in a rich sauce like this one. If you use breast, be careful not to overcook it so it stays tender.
Is there a vegetarian version of this recipe?
Absolutely! You can swap the chicken for tofu or tempeh and use vegetarian oyster sauce or a dash of soy sauce to keep the umami flavor. The rest of the ingredients remain the same, giving you delicious vegetarian Thai peanut lettuce wraps.
How spicy is this recipe?
The chili garlic sauce adds a gentle kick, but you can adjust the amount to your heat preference. If you prefer it milder, start with less and add more gradually to taste.
What kind of peanut butter should I use?
A smooth, creamy peanut butter works best to create a silky sauce that coats the chicken evenly. Natural peanut butter can separate and make the sauce grainy unless well whisked. Avoid chunky peanut butter for this recipe.
Can I prepare the sauce ahead of time?
Yes, the peanut sauce can be made a day in advance and stored in the fridge. This makes the cooking process quicker and allows the flavors to meld beautifully. Just give it a good stir before using.
Final Thoughts
This Thai Peanut Chicken Lettuce Wraps Recipe is a delightful blend of fresh, spicy, nutty, and tangy flavors wrapped into each bite. It’s perfect for when you want something light yet satisfyingly tasty, and it’s guaranteed to impress family and friends. Give it a try—you might just discover your new favorite dish to make again and again!
Print
Thai Peanut Chicken Lettuce Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings (12 wraps)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Thai
Description
These Thai Peanut Chicken Lettuce Wraps combine tender, bite-sized chicken thighs cooked in a flavorful peanut sauce with fresh, crunchy vegetables and garnishes. Wrapped in crisp butter lettuce leaves, they make a light and delicious appetizer or meal with a perfect balance of savory, spicy, and tangy flavors.
Ingredients
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter
- 2 tablespoons oyster sauce
- 1 ½ tablespoons chili garlic sauce
- 1 tablespoon ground ginger
- 1 tablespoon honey
- 2 tablespoons water
- 1 tablespoon rice vinegar
- Juice of 1 lime
Main Ingredients
- 8 boneless skinless chicken thighs, cut into 1-inch chunks
- 2 tablespoons olive oil
- 4 green onions, sliced
- ½ cup shredded carrots
- ½ cup chopped peanuts
- ½ cup chopped cilantro, plus extra for garnish
- 12 baby butter lettuce leaves
- 6 lime wedges
Instructions
- Prepare the sauce: In a bowl, whisk together the soy sauce, peanut butter, oyster sauce, chili garlic sauce, ground ginger, honey, water, rice vinegar, and lime juice until smooth and well combined.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thigh chunks and cook for about 6-8 minutes, stirring occasionally, until they are cooked through and golden brown on the outside.
- Combine chicken and sauce: Pour the prepared peanut sauce over the cooked chicken in the skillet. Stir well to coat the chicken evenly. Cook for another 2-3 minutes until the sauce thickens slightly and is heated through.
- Assemble the wraps: Spoon the peanut chicken mixture into baby butter lettuce leaves. Top each with sliced green onions, shredded carrots, chopped peanuts, and chopped cilantro. Garnish with additional cilantro and a lime wedge on the side for squeezing over the wraps.
- Serve: Serve immediately while warm for the best texture and flavor experience.
Notes
- Use chicken thighs for juicier, more flavorful meat, but chicken breasts can be substituted if preferred.
- Adjust chili garlic sauce quantity to control the heat level.
- To make it gluten free, use tamari or gluten free soy sauce and ensure oyster sauce is gluten free.
- If peanut allergy is a concern, consider substituting peanut butter with almond butter or sunflower seed butter.
- Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days but assemble the wraps fresh to keep lettuce crisp.
