Peanut Chicken Lettuce Wraps
User Reviews
4.9
234 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 - 6 servings
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Course
Main Course
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Cuisine
Asian
Peanut Chicken Lettuce Wraps
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A super quick dinner made in 25 min! It’s so hearty, filling, and low-carb, yet the family will still be begging for more!
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Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken
- 3.5 ounces Shiitake mushrooms diced
- 1 carrot peeled and diced
- 1 shallot diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- ¼ cup hoisin sauce
- 2 teaspoons Chili garlic sauce
- 1 teaspoon fish sauce
- 2 tablespoons chopped fresh cilantro leaves
- 1 head butter lettuce
For the peanut sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon Chili garlic sauce or more, to taste
- 1 teaspoon freshly grated ginger
Instructions
- Heat vegetable oil and sesame oil in a large cast iron skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic and ginger until fragrant, about 1 minute.
- Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.
For the peanut sauce
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.
Genuine Reviews
User Reviews
Overall Rating
4.9
234 reviews
Excellent
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