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These Crunchy Peanut Chicken Lettuce Wraps are fresh, flavorful, and loaded with texture! Savory ground chicken is cooked with plenty of crisp veggies and tossed in an irresistible sweet and savory sauce, then spooned into cool, crunchy lettuce leaves and finished with chopped peanuts. Every bite has that perfect combination of crisp, fresh, saucy, and savory. They’re an easy, protein-packed dinner that comes together quickly and is light enough for lunch but satisfying enough for a busy weeknight meal.
If you like to add a little spice, try putting a bit of Chili Crunch on top. So good! We love these. Hope you get a chance to try them!
Ingredients
- FILLING:
- 2 tsp olive oil, divided
- 1 pound ground chicken
- 1 bell pepper, diced
- 1 C carrots, diced
- 1 C celery, diced
- 1 (5 oz) can water chestnuts, drained
- 1 tsp minced garlic (bottled is great)
- 1/2 C roasted and salted peanuts
- SAUCE:
- 1 Tb peanut butter
- 2 tsp hoisin sauce
- 2 tsp oyster sauce
- 2 Tb soy sauce
- 1/4 C sugar (see note below for lower sugar option)
- 1/2 C brown sugar
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- pinch red pepper flakes
- ADDITIONAL ELEMENTS:
- romaine or ice burg lettuce leaves
- Hot white rice
- chili crunch (found on the asian food aisle)
Instructions
- Grab a large deep skillet and heat it up over medium high heat. Add 1 tsp oil and allow it to heat through. Add your ground chicken, breaking it up with a spatula while cooking. Continue to cook and stir until the chicken is no longer pink and slightly seared. Should take about 7-10 minutes.
- While your chicken is cooking, dice up your veggies.
- Transfer the cooked chicken to a plate, cover with foil and set aside.
- In the same skillet you cooked the chickenย in, add another tsp of oil and allow it to heat through over medium high heat, scraping the pan a bit with your spatula to remove any of the left over chicken pieces. Add your veggies and cook, stirring occasionally until crips tender.
- While the veggies cook , mix all sauce ingredients together in a glass measuring cup.
- When the veggies are done (be sure not to over cook them, you don't want soggy veggies), return the chicken to the pan. Pour the sauce over everything and allow it to come to a simmer and cook for a couple of minutes.
- Add the peanuts and stir to combine.
- Serve in lettuce leaves, with hot white rice and a bit of chili crunch if you like a bit more heat.
Enjoy!
Notes
** For a lower sugar option, reduce the white and brown sugar to 2 Tb each and add 5 packets of truvia. We usually opt for this lower sugar option and it's still super delish.
Recipe from Jamie Cooks It Up!
