If you love a fresh, flavor-packed meal that pulls together in under half an hour, these Thai Peanut Chicken Lettuce Boats are about to become your new obsession. Imagine juicy ground chicken sautéed with garlic and ginger, tossed with bright carrots and green onions, and then smothered in the most irresistible, creamy peanut sauce—all tucked into crisp lettuce leaves for a satisfying crunch. Not only are they delightfully light and nutritious, but every bite bursts with that classic Thai balance of savory, sweet, tangy, and just the right hint of heat. It’s the kind of dish that instantly lifts your mood and makes weeknight dinners feel like a celebration.
Ingredients You’ll Need
The ingredient list for Thai Peanut Chicken Lettuce Boats is refreshingly simple, but each item truly shines. Every component plays a key role in creating the taste, texture, or eye-catching color that makes these lettuce boats stand out from the crowd.
- Ground Chicken: The foundation of your filling — choose lean for a lighter bite, or regular for extra juiciness.
- Sesame Oil: Adds a deep, nutty aroma that instantly makes the filling pop with flavor.
- Garlic: Freshly minced garlic is key for that authentic Thai-style punch.
- Fresh Ginger: Brightens the entire dish with a gentle, warming kick.
- Shredded Carrots: Bring a lovely crunch and sweet contrast to the savory chicken.
- Green Onions: Their mild sharpness keeps the filling vibrant and lively.
- Cilantro: Adds a fresh, citrusy finish—skip it if you’re not a fan, but it’s so worth including!
- Crushed Peanuts: Toasted peanuts give an addictive crunch and even more nutty depth.
- Butter Lettuce or Romaine Leaves: The perfect edible “cups”—butter lettuce for tenderness, romaine for sturdy crunch.
- Peanut Butter (for the sauce): Creamy peanut butter serves as the luxurious base for that silky smooth dressing.
- Soy Sauce: Lends an umami punch—opt for low-sodium if you prefer.
- Hoisin Sauce: Infuses a savory-sweet complexity into the sauce.
- Rice Vinegar: Delivers a gentle tang balancing the richness.
- Honey: Just a spoonful brings mellow sweetness to round things out.
- Sriracha (optional): Add for a little heat, or skip for a milder sauce.
- Warm Water: Perfect for thinning the sauce to that drizzle-worthy consistency.
How to Make Thai Peanut Chicken Lettuce Boats
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large skillet over medium heat. When it’s shimmering, add the minced garlic and grated ginger. Sauté for about a minute, stirring constantly, until your kitchen is filled with that incredible Thai-inspired aroma and the garlic turns lightly golden—this is the foundation of flavor for your Thai Peanut Chicken Lettuce Boats.
Step 2: Brown the Chicken
Add your ground chicken to the skillet, breaking it up with a spatula into small crumbles. Cook for 6 to 8 minutes, stirring occasionally, until there’s no more pink and the meat is cooked through. Make sure to get those little browned bits—they’re packed with extra savory flavor.
Step 3: Mix the Peanut Sauce
While the chicken is cooking, grab a medium bowl and whisk together the peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, and sriracha (if using). Gradually whisk in 2 to 3 tablespoons of warm water, a little at a time, until your sauce is ultra-smooth and pourable—but not too runny. Taste and adjust for saltiness, sweetness, or heat as desired.
Step 4: Combine Veggies and Sauce
Once the chicken is ready, stir in the shredded carrots and chopped green onions for an immediate boost of color and crunch. Pour in about half of the peanut sauce and mix well, cooking everything for another 1 to 2 minutes so the flavors meld beautifully and the vegetables just soften.
Step 5: Finish with Fresh Cilantro
Remove the skillet from heat. Gently fold in the chopped cilantro, allowing its freshness to infuse throughout the filling. This quick step elevates the Thai Peanut Chicken Lettuce Boats with a bright, herby note just before serving.
Step 6: Assemble and Serve
Spoon the warm chicken mixture into crisp lettuce leaves, assembling each boat right before eating. Drizzle generously with the remaining peanut sauce, then sprinkle on the crushed peanuts and a few extra green onions or herbs. These are best enjoyed immediately for maximum crunch and flavor!
How to Serve Thai Peanut Chicken Lettuce Boats
Garnishes
Bring your Thai Peanut Chicken Lettuce Boats to the next level with a dazzling shower of toppings. Extra crushed peanuts add texture, a scattering of chopped cilantro and green onions brings fresh color, and a few chili flakes or sliced red chiles will excite anyone craving a little extra heat. For a citrusy twist, add a wedge of lime on the side for squeezing right before eating.
Side Dishes
Pair these lettuce boats with steamed jasmine rice or coconut rice for something a bit more filling. A light Thai cucumber salad with a tangy dressing or roasted edamame also makes a wonderful, refreshing contrast to the rich and nutty flavors. Even a simple bowl of sliced fruit or mango sticky rice feels right at home alongside these vibrant wraps.
Creative Ways to Present
Turn a big platter of Thai Peanut Chicken Lettuce Boats into a party appetizer by arranging the boats on a huge tray, letting guests fill and garnish their own. For a more dramatic effect, serve the filling in a carved-out cabbage or lettuce head. Or for fun family dinners, lay out bowls of toppings and sauces so everyone can build their dream Thai Peanut Chicken Lettuce Boat their way.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken filling and peanut sauce in separate airtight containers in the refrigerator for up to three days. Store the lettuce leaves separately, wrapped in paper towels and placed in a zip-top bag, to keep them crisp and fresh for when you’re ready for round two.
Freezing
If you’d like to freeze the chicken filling, let it cool completely first. Spoon it into a freezer-safe container and freeze for up to two months. While the peanut sauce and fresh herbs are best enjoyed fresh, you can make an extra batch of filling for easy weeknight dinners later on—just thaw in the fridge overnight before reheating.
Reheating
Reheat the chicken mixture gently in a skillet over low to medium heat, adding a splash of water or a spoonful of peanut sauce to rehydrate and loosen it up. Stir gently until warmed through, then reassemble your Thai Peanut Chicken Lettuce Boats with fresh lettuce and toppings.
FAQs
Can I make Thai Peanut Chicken Lettuce Boats vegetarian?
Absolutely! Swap the ground chicken for crumbled tofu or tempeh—just sauté them until browned and proceed as you would with chicken. The peanut sauce and vibrant toppings keep everything hearty and flavorful, even in a plant-based version.
Is there a substitute for peanut butter in the sauce?
If peanuts are off the table, try using almond butter or sunflower seed butter for a similar creamy texture and nutty flavor. Just keep in mind this will slightly change the final taste, but you’ll still get a rich, satisfying sauce for your lettuce boats.
Can I make the filling ahead of time?
Yes, you can cook the chicken mixture and prepare the peanut sauce up to two days in advance. Just keep everything chilled separately, and assemble the boats right before serving so your lettuce stays crisp and your toppings fresh.
How spicy are Thai Peanut Chicken Lettuce Boats?
The base recipe is mild, relying on sriracha for heat. You can adjust the spiciness to your liking—add more sriracha for a fiery kick, or skip it completely if you prefer things gentle and family-friendly.
What kind of lettuce works best?
Butter lettuce is ultra-soft and forms perfect cups, while romaine is a fantastic choice if you want a sturdier, crunchier base. Both work beautifully for Thai Peanut Chicken Lettuce Boats—just pick whichever you enjoy most!
Final Thoughts
If you’re ready for a crave-worthy meal that’s as fun to eat as it is to make, give these Thai Peanut Chicken Lettuce Boats a try. Their playful flavors, fresh crunch, and creamy peanut sauce make them a weeknight winner and an instant crowd-pleaser. I can’t wait to hear how you customize them—happy cooking!
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Thai Peanut Chicken Lettuce Boats Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Thai Peanut Chicken Lettuce Boats are a flavorful and satisfying meal featuring a delicious mix of ground chicken cooked in a savory peanut sauce, served in crisp lettuce leaves. Perfect for a light lunch or dinner!
Ingredients
- 1 pound ground chicken
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup crushed peanuts
- 1 head butter lettuce or romaine, leaves separated
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha (optional)
- 2–3 tablespoons warm water (to thin)
For the Chicken Filling:
For the Peanut Sauce:
Instructions
- Cook the Chicken: In a large skillet, sauté garlic and ginger in sesame oil. Add ground chicken and cook until browned.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar, honey, and sriracha. Thin with warm water.
- Combine Ingredients: Stir in carrots, green onions, half of the peanut sauce, and cook briefly. Add cilantro.
- Assemble: Spoon chicken mixture into lettuce leaves, drizzle with more sauce, and top with crushed peanuts.
- Serve: Enjoy immediately!
Notes
- For a vegetarian version, use crumbled tofu or tempeh instead of chicken.
- Prepare the filling in advance and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 3 lettuce boats
- Calories: 340
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg
