Description
These Peanut Chicken Lettuce Wraps feature a savory ground chicken mixture combined with shiitake mushrooms, carrot, and a flavorful blend of garlic, ginger, hoisin, chili, and fish sauces. Wrapped in crisp butter lettuce and drizzled with a creamy, tangy peanut sauce, this dish is a perfect light and fresh appetizer or main course that comes together quickly in just 25 minutes.
Ingredients
Scale
Chicken Mixture
- 1 tablespoon vegetable oil
- 1 teaspoon toasted sesame oil
- 1 pound 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
Peanut Sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce (or more to taste)
- 1 teaspoon freshly grated ginger
- 2-3 tablespoons water (to thin sauce)
Instructions
- Cook the Chicken Mixture: Heat vegetable oil and toasted sesame oil in a large cast iron skillet over medium-high heat. Add the ground chicken, diced shiitake mushrooms, diced carrot, and shallot. Cook until the chicken is fully browned and the vegetables are tender, about 5 to 7 minutes. Drain any excess fat from the skillet.
- Add Aromatics: Stir in the minced garlic and freshly grated ginger, cooking for about 1 minute until fragrant to enhance the flavor base.
- Incorporate Sauces and Herbs: Add hoisin sauce, chili garlic sauce, and fish sauce to the skillet. Stir well to combine all ingredients and cook for an additional 30 seconds until heated through. Remove the skillet from the heat and mix in chopped fresh cilantro for a fresh herbal note.
- Prepare the Peanut Sauce: In a small bowl, whisk together creamy peanut butter, reduced sodium soy sauce, freshly squeezed lime juice, brown sugar, chili garlic sauce, and freshly grated ginger. Gradually add 2 to 3 tablespoons of water, mixing until you reach a smooth, pourable consistency.
- Assemble and Serve: Spoon the warm chicken mixture into individual butter lettuce leaves. Drizzle each wrap generously with the prepared peanut sauce. Serve immediately for the freshest flavor and crisp texture.
Notes
- Use butter lettuce for its soft texture and cup-like leaves, ideal for holding the filling.
- Adjust the amount of chili garlic sauce in both the chicken mixture and peanut sauce to control spiciness according to your taste.
- To make this dish gluten-free, ensure the hoisin sauce and soy sauce used are certified gluten-free varieties.
- This recipe can be made with ground turkey or pork as alternatives to chicken.
- Leftover chicken mixture can be stored in the refrigerator for up to 3 days.
- To save time, prepare the peanut sauce in advance and store it covered in the fridge.
