Chicken lettuce wraps, with its Thai-like flavors similar to PF Chang’s chicken lettuce wraps, are perfectly sweet and savory flavor, making a delicious lunch or dinner.
These chicken lettuce wraps recipe uses sweet chili Thai sauce and soy sauce as a base flavor for the ground chicken along with ingredients like onions, ginger and garlic.
Looking for a dinner idea bursting with flavor? Try Coconut Lime Chili Thighs or Oscar Style Steak!
How to Make Chicken Lettuce Wraps
Start making your chicken lettuce wraps with a little prep work chopping onions, grading ginger, and mincing garlic.
Then, heat a bit of sesame oil a skillet on medium heat and brown the ground chicken until it’s cooked through, about 5 minutes.
Drain the excess fat into a disposable glass or metal container. With ground chicken, you won’t have much fat to drain, but you’ll still want to take off that extra liquid so if doesn’t affect the consistency of your sweet Thai chili and soy sauce.
Once the fat has drained, add the onions garlic and ginger. Allow the mixture to simmer another three or four minutes.
Then, add in the chopped peanuts, scallions and carrots toward the end. And allow them to simmer another couple minutes.
How to Serve Chicken Lettuce Wraps
Thai chicken lettuce wraps can be served in a couple of ways. A common way is to place all of the Thai ground chicken in one dish or on one side of a platter and then serve lettuce leaves separately.
Good lettuce leaves for a lettuce wrap or lettuce cup are larger leaves like Romain lettuce or Bibb lettuce (Butter lettuce) that can hold the chicken mixture like a taco.
You can also serve these lettuce wraps by scooping a few spoonfuls into each lettuce leaf and placing them on a serving tray. Garnish with a sprinkle of sesame seeds.
Once you have the key ingredients on hand, you can use this Thai chicken lettuce wraps recipe as your next impressive go-to meal!
Ready for more delicious dinner recipes? Don’t miss Peruvian Chicken with Green Sauce or Steak Bulgogi!
Thai Peanut Chicken Lettuce Wraps
Equipment
- Skillet
- Grease container (can, bowl, or mug)
- spatula
- Small bowl
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground chicken
- ½ cup chopped white or yellow onion
- 3 cloves garlic
- 1 tablespoon grated ginger
- ¼ cup soy sauce
- 2 tablespoons Thai sweet red cili sauce
- 1 lime (juiced)
- 1 teaspoon honey
- ½ cup crushed peanuts
- 3 chopped green onions (scallions)
- ⅓ cup shredded carrots
- 1 teaspoon sesame seeds for garnish
- 8 – 12 lettuce leaves (romaine or bibb)
- Salt and pepper to taste
Instructions
- Prepare your onion, garlic, and ginger by chopping and mincing.
- Heat the sesame oil in the skillet and then add the ground chicken. Break up the chicken into small pieces using your spatula as it cooks. Once the chicken is browned, drain the grease into a container.
- Return the chicken to the skillet and add the chopped onion. Add a pinch of salt and pepper to taste. Add garlic to the mixture. Add the grated ginger. Allow the mixture to simmer about 2 to 3 minutes.
- In a small bowl, mix the Thai chili sauce, soy sauce, honey and lime juice.
- Add the sauce to the simmering chicken and then add the crushed peanuts. Simmer for 1 to 2 more minutes.
- Add the shredded carrots and scallions and allow the Thai chili chicken to cook one minute more.
- Remove from heat and transfer the ground chicken to a serving platter. Garnish with sesame seeds and a few more scallions.
- To serve, scoop a few tablespoons onto a lettuce leaf and eat it as you would eat a taco.
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