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–+ servings
Peanut Chicken Lettuce Wraps

Peanut Chicken Lettuce Wraps

Yield: 4 - 6 servings
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
A super quick dinner made in 25 min! It’s so hearty, filling, and low-carb, yet the family will still be begging for more!
4.9 stars (79 ratings)

Ingredients

  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 pound ground chicken
  • 3.5 ounces shiitake mushrooms, diced
  • 1 carrot, peeled and diced
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • ¼ cup hoisin sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fish sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 head butter lettuce

For the peanut sauce

  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger

Equipment

Instructions

  • Heat vegetable oil and sesame oil in a large cast iron skillet over medium high heat. Add ground chicken, mushrooms, carrot and shallot. Cook until browned, about 5-7 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in garlic and ginger until fragrant, about 1 minute.
  • Stir in hoisin sauce, chili garlic sauce and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
  • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style, drizzled with peanut sauce.

For the peanut sauce

  • In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger. Whisk in 2-3 tablespoons water until desired consistency is reached.