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Peanut Chicken Lettuce Wraps with Mushrooms and Carrots

Chicken thighs are cooked with garlic, ginger, mushrooms and tossed in a spicy peanut sauce and served in crisp lettuce cups! These Peanut chicken lettuce wraps are saucy, slightly spicy, healthy, so delicious, and take 30 minutes to get on the table!

Course Appetizer, appetizers, dinner, Main Course, Main Dish, Mains
Cuisine Chinese
Keyword lettuce cups, peanut chicken lettuce wraps, peanut chicken wraps
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 378 kcal
Author India

Ingredients

For the Chicken

  • 1 tablespoon coconut oil
  • 1 white onion diced
  • 3 garlic cloves minced
  • 1 inch ginger minced
  • 8 ounce mushrooms chopped
  • 1 pound boneless skinless chicken thighs diced into 1/2 inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

For the Peanut Sauce

  • 1 1/2 teaspoon sesame oil
  • 2 tablespoons gluten free soy sauce/tamari
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon fish sauce
  • 1/3 cup creamy peanut butter
  • 1 tablespoons honey
  • 1 - 2 tablespoons chili paste (See note 1 below)

For the Lettuce Wraps

  • 1 head butter lettuce
  • 2 large carrots shredded or spiralized (See note 2 below)
  • lime wedges for serving
  • green onions sliced, for serving

Instructions

Make the Chicken

  1. Melt coconut oil in a large skillet over medium high heat. Add onion, garlic, and ginger and cook for about 3 - 4 minutes until onion becomes soft. Add mushrooms, and cook for an additional 3 minutes until they reduce in size and soften.
  2. Add the diced chicken thighs to the skillet and season with the salt and pepper. Cook for 6 - 9 minutes until chicken is cooked through. Once chicken is cooked, remove skillet from heat.

Make the Peanut Sauce

  1. While the chicken is cooking, add all the Peanut Peanut ingredients to a food processor or blender. Blend until smooth and creamy. Add water to thin to a desired consistency. Adjust for tasking, adding more chili paste for spice, honey for sweetness, or fish sauce or tamari for savory umami.

  2. Once the chicken is cooked, add about half of the sauce to the skillet, tossing to coat the chicken and vegetables. Transfer the remaining sauce to a small bowl for serving. Thin with additional water if necessary to be able to drizzle with a spoon.

Make the Lettuce Wraps

  1. Add some shredded carrots to each lettuce leaf, spoon some of the chicken mixture on top of the carrots, and drizzle with the Peanut Sauce, sprinkle with green onions, and squeeze with lime before serving, if deisred.

Recipe Notes

  1. Sambal Oelek is my favorite chili sauce and what I use when making this recipe. I prefer the Huy Fong brand because it’s easy to find at Walmart or Meijer in the international foods section. You can use Srirarcha instead if you prefer, though it will have a different flavor and will be sweeter. Start with 1 tablespoon and add more if you want more spice.
  2. You can shred the carrots easily by using this handheld julienne peeler, grate them on a box grater, or spiralize them on a spiralizer. Feel free to use pre-shredded carrots from the grocery store as a short cut. 
 
STORE IT IN THE FRIDGE

Leftovers will keep in the refrigerator for 3 - 4 days. Store the chicken and carrots separately from the lettuce leaves. 

 

MAKE IT GLUTEN FREE

Recipe is gluten free as written, just make sure the soy sauce and fish sauce are gluten free.