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Peanut Chicken Lettuce Wraps

Peanut Chicken Lettuce Wraps

4 from 1 vote
A mix between Laotian larb gai and Indonesian gado gado, these peanut chicken lettuce wraps are a fresh and memorable recipe your guests will love. The spicy peanut sauce pulls the crunchy vegetables and savory chicken together. Serve with plenty of lime wedges and crushed peanuts!
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Course: Appetizer, Main Course
Cuisine: Chinese, Indonesian, Laotian, Southeast Asian, Thai
Keyword: 30 Minute Recipes, Appetizers, Asian Recipes, Asian Recipes For Dinner, Dinner Ideas, Healthy Dinner Ideas, Lettuce Wraps, Southeast Asian Recipes
Servings: 8 wraps

Ingredients

Lettuce Wrap Filling

  • 1 lb ground chicken
  • 3 tbsp neutral-flavored oil, such as vegetable
  • 2 inch piece of fresh ginger, peeled and grated
  • 2 cloves garlic
  • 4 green onions, finely chopped, white and green parts separated
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • ½ tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 10 leaves romaine or green leaf lettuce, washed and patted dry

Toppings (Optional)

  • ⅓ cup peanuts, roasted and crushed
  • grated carrot
  • shredded purple or green cabbage
  • thinly sliced cucumber, radish, red onion
  • Sliced boiled egg, fried shallots, tomatoes, fried tofu, bean sprouts
  • 1 portion of peanut sauce

Peanut Sauce

  • ½ creamy natural peanut butter
  • 1 tbsp boiling water
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, grated
  • 1 tbsp grated ginger
  • 1 lime, juiced
  • 1-2 tbsp palm or brown sugar, depending on taste

Instructions

  • Start by making the sauce for the chicken. In a bowl, mix together the soy sauces, sesame oil, oyster sauce, brown sugar, vinegar, and cornstarch.
  • In a large wok or deep saucepan, heat the vegetable oil over high heat until shimmering.
  • Add the ginger, garlic, and white part only from the green onions. Fry for 1 minute until fragrant. Do not let the garlic burn.
  • Add the ground chicken and fry, stirring constantly, until no longer pink, about 6-7 minutes.
  • Lower the heat to medium. Add in the soy sauce mixture and stir until chicken is coated. Add in the green parts of the green onions.
  • Allow the chicken to bubble for a minute or two in the sauce and then remove from heat. The sauce will thicken as it cools.

Peanut Sauce

  • In a mixing bowl, whisk the peanut butter and boiling water until combined. Don'tworry if it looks "stringy" at first, it will become smooth as it cools down.
  • Add in the remaining ingredients and then adjust based on your taste. Store in the fridge until ready to serve.

To Serve

  • To serve, place a spoonful or two of the chicken mixture into a lettuce leaf. Top with vegetable toppings of choice, and drizzle peanut sauce on top.