Servings
Font
Back
4.9 from 234 votes

Peanut Chicken Lettuce Wraps

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 - 6 servings
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. Stir in garlic and ginger until fragrant, about 1 minute.
  3. Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
  4. 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
  1. 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.