Description
Crisp lettuce cups filled with savory Thai-spiced chicken, peanuts, and spicy peanut-lime sauce. Quick, vibrant, and packed with sweet, tangy, and spicy flavors. Ready in 25 minutes with no complicated steps.
Ingredients
1.5 lbs boneless chicken breast, diced
1 tbsp sesame oil
1 red bell pepper, finely chopped
1 cup shredded carrots
3 green onions, thinly sliced
2 tbsp fresh ginger, minced
3 cloves garlic, minced
1 head butter lettuce or Bibb lettuce
1/3 cup peanut butter (creamy)
3 tbsp lime juice
2 tbsp soy sauce (or tamari)
1 tbsp rice vinegar
1 tsp honey
1/2 tsp red pepper flakes (adjust to taste)
Instructions
Dice chicken into 1/2-inch cubes. Finely chop bell pepper, shred carrots, slice green onions, and mince ginger and garlic.
Heat sesame oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes until golden. Transfer to a plate.
Reduce heat to medium. Add bell pepper, carrots, ginger, and garlic to the skillet. Cook 3 minutes until fragrant and slightly softened.
In a bowl, whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, and red pepper flakes until smooth. Return chicken to the pan and pour in the sauce. Stir gently.
Simmer 2 minutes until sauce thickens. Remove from heat. Spoon mixture into rinsed, dried lettuce cups. Garnish with green onions.
Notes
Store filling and lettuce separately in airtight containers up to 3 days; reheat filling gently.
Substitute peanut butter with sunflower seed butter for nut-free. Use coconut aminos instead of soy sauce for soy-free.
Prep vegetables and marinate chicken in advance for faster assembly.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 lettuce cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg