Description
These Peanut Chicken Lettuce Wraps are a flavorful and healthy dish combining ground chicken, shiitake mushrooms, and fresh vegetables seasoned with Asian-inspired sauces. The wraps are served with a creamy, tangy peanut sauce, making them a perfect light lunch or appetizer that’s quick to prepare and packed with savory, spicy, and fresh flavors all wrapped in crisp butter lettuce leaves.
Ingredients
Scale
For the Chicken Filling
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- 1 lb ground chicken
- 1/2 cup shiitake mushrooms, diced
- 1 medium carrot, peeled and diced
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce
- 1 teaspoon fish sauce
- 1/4 cup fresh cilantro, chopped
- Butter lettuce leaves (for wrapping)
For the Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce (or more to taste)
- 1 teaspoon freshly grated ginger
- 2–3 tablespoons water (to adjust sauce consistency)
Instructions
- Cook the chicken and vegetables: Heat the vegetable oil and toasted sesame oil together in a large cast iron skillet over medium-high heat. Add the ground chicken, diced shiitake mushrooms, diced carrot, and diced shallot. Cook the mixture, stirring occasionally, until the chicken is fully browned and the vegetables have softened, about 5 to 7 minutes. Drain any excess fat from the skillet.
- Add aromatics: Stir in the minced garlic and freshly grated ginger. Cook for about 1 minute, stirring frequently, until the garlic and ginger become fragrant but not burnt.
- Season the filling: Pour in the hoisin sauce, chili garlic sauce, and fish sauce. Stir well to combine and heat through for about 30 seconds. Remove the skillet from the heat and fold in the chopped cilantro to retain its fresh flavor.
- Prepare the peanut sauce: In a small bowl, whisk together the creamy peanut butter, reduced sodium soy sauce, lime juice, brown sugar, chili garlic sauce, and grated ginger until smooth. Add 2 to 3 tablespoons of water gradually to reach your preferred sauce consistency.
- Assemble and serve: Spoon the warm chicken mixture into the center of each butter lettuce leaf. Drizzle generously with the prepared peanut sauce. Serve immediately as a light meal or appetizer.
Notes
- You can substitute ground turkey or tofu for a different protein variation.
- Adjust the level of chili garlic sauce to make the wraps more or less spicy according to your preference.
- For a gluten-free option, ensure you use gluten-free soy sauce and hoisin sauce.
- Shiitake mushrooms can be replaced with cremini or button mushrooms if unavailable.
- The peanut sauce can be prepared in advance and refrigerated for up to 3 days.
- Serve with a side of steamed rice or extra vegetables for a fuller meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
