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
Scale
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.
