Teriyaki Chicken And Peanut Lettuce Wraps Recipes

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PEANUT CHICKEN LETTUCE WRAPS



Peanut Chicken Lettuce Wraps image

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!

Provided by Chungah Rhee

Categories     asian inspired

Yield 4-6 servings

Number Of Ingredients 19

1 tablespoon vegetable oil
1 tablespoon toasted sesame oil
1 pound ground chicken
1 (3.5-ounce) package shiitake mushrooms, diced
1 carrot, peeled and diced
1 shallot, diced
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 cup hoisin sauce
2 teaspoons chili garlic sauce
1 teaspoon fish sauce
2 tablespoons chopped fresh cilantro leaves
1 head butter lettuce
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

Steps:

  • To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. Heat vegetable oil and sesame oil in a large 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.

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