Why You Will Love This Recipe
Thai Peanut Chicken Lettuce Wraps are my go-to meal when I want something fresh, flavorful, and fun to assemble. The mix of crunchy lettuce, tender chicken, and creamy peanut sauce hits all the right notes – sweet, savory, and just a little spicy. Best of all, it comes together in under 30 minutes, making it perfect for busy weeknights or last-minute lunches. Plus, it’s light enough to feel healthy but still totally satisfying!
Ingredients
- 1 lb boneless, skinless chicken breasts (thinly sliced)
- 1 tbsp vegetable oil
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tsp rice vinegar
- 1 clove garlic (minced)
- 1 tsp fresh ginger (grated)
- 1/4 tsp red pepper flakes
- 1/4 cup water
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 8-10 butter lettuce leaves
- Crushed peanuts (for topping)
Ingredient Prep Guide
Chicken: Slice it against the grain into thin strips – this ensures tenderness. If the chicken feels slippery, pat it dry with paper towels to help it cook evenly.
Lettuce: Gently wash each leaf under cold water and lay them flat on a kitchen towel to dry. Tear-free wraps start with sturdy, dry leaves!
Peanut Sauce: Stir natural peanut butter thoroughly before measuring to blend the oils. If your sauce seems too thick, add warm water 1 tsp at a time to loosen it.
Equipment & Tools
- Large skillet
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring spoons
- Whisk or fork
Step-by-Step Instructions
Step 1: Heat vegetable oil in a skillet over medium-high heat. Add the chicken slices in a single layer (don’t crowd the pan!), and cook for 4-5 minutes until no pink remains. Stir occasionally to prevent sticking. Transfer cooked chicken to a plate.
Step 2: In the same skillet, reduce heat to low. Add peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Whisk until smooth, then slowly pour in water to create a silky sauce. Let it simmer for 2 minutes – it should coat the back of a spoon when ready.
Step 3: Return the chicken to the skillet and toss to coat in the sauce. Add shredded carrots and green onions, stirring gently to combine. Cook for 1-2 minutes just to warm the veggies.
Step 4: Spoon the chicken mixture into lettuce leaves (about 2-3 tbsp per leaf). Top with crushed peanuts and serve immediately.
Key Details
Total Time: 30 mins (Prep: 15 mins | Cook: 15 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowl, knife
Serving Suggestions
Pair these wraps with jasmine rice or crispy spring rolls for a fuller meal. For a party, set up a DIY lettuce wrap station with extra toppings like cucumber slices, fresh cilantro, or lime wedges. The bright colors make them perfect for summer gatherings or casual dinners!
Pro Tips
Toasty Peanuts: Lightly toast crushed peanuts in a dry pan for 1-2 minutes before adding them as a topping. It adds an extra layer of nutty flavor!
Sauce Control: If you prefer a saucier filling, double the peanut sauce ingredients. Leftover sauce also works great as a dip for veggies!
Keep It Crisp: Assemble wraps just before eating to prevent the lettuce from wilting. Store leftover chicken mixture and lettuce separately in the fridge.
Storage and Reheating Instructions
Store leftover chicken mixture in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or a skillet with 1-2 tsp of water to refresh the sauce. Lettuce leaves are best stored unwashed in a produce bag with a paper towel to absorb moisture.
Troubleshooting
Sauce Too Thick? Add warm water 1 tsp at a time while whisking. Too thin? Simmer it longer, or mix in 1/2 tsp cornstarch dissolved in cold water. If the peanut flavor isn’t strong enough, add 1 tbsp more peanut butter and a pinch of salt.
Frequently Asked Questions
Can I use almond butter instead of peanut butter?
Yes! Almond butter works great, but the flavor will be milder. Add an extra 1/2 tsp of soy sauce to balance the sweetness.
Is this recipe gluten-free?
Use tamari instead of soy sauce, and ensure your peanut butter doesn’t contain additives. Check labels for hidden gluten in sauces!
Can I serve this cold?
Absolutely! Let the chicken mixture cool completely before assembling. Cold Thai Peanut Chicken Lettuce Wraps make a refreshing lunch.
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Thai Peanut Chicken Lettuce Wraps
Ingredients
- 1 lb boneless skinless chicken breasts (thinly sliced)
- 1 tbsp vegetable oil
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tsp rice vinegar
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1/4 tsp red pepper flakes
- 1/4 cup water
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 8-10 butter lettuce leaves
- Crushed peanuts for topping
Instructions
- Heat vegetable oil in a skillet over medium-high heat. Add the chicken slices in a single layer, and cook for 4-5 minutes until no pink remains. Stir occasionally. Transfer cooked chicken to a plate.
- In the same skillet, reduce heat to low. Add peanut butter, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes. Whisk until smooth, then slowly pour in water. Let it simmer for 2 minutes.
- Return the chicken to the skillet and toss to coat in the sauce. Add shredded carrots and green onions, stirring gently. Cook for 1-2 minutes.
- Spoon the chicken mixture into lettuce leaves (about 2-3 tbsp per leaf). Top with crushed peanuts and serve immediately.
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