Peanut Lime Chicken Lettuce Wraps

• 1 lb chicken breast, diced
• 2 tbsp peanut oil
• 1 cup matchstick carrots
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup smooth peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1 head butter lettuce, leaves separated
• 2 green onions, sliced

Steps

1. 1 Heat peanut oil in a large skillet over medium heat.
2. 2 Add chicken, carrots, and celery; cook until chicken is no longer pink.
3. 3 Stir in garlic and ginger; cook for another minute.
4. 4 In a small bowl, whisk together peanut butter, lime juice, soy sauce, rice vinegar, honey, and red pepper flakes until smooth.
5. 5 Pour the sauce over the chicken mixture and stir to coat.
6. 6 Remove from heat and let cool slightly.
7. 7 Arrange lettuce leaves on a serving platter.
8. 8 Spoon chicken mixture into lettuce leaves and garnish with green onions.

Equipment

• Large skillet
• Cutting board
• Chef's knife
• Whisk

Variations

• Substitute chicken with tofu for a vegetarian option.
• Add diced pineapple for a sweet twist.

Substitutions

• Use almond butter if peanut allergies are a concern.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Steamed rice
• Asian slaw

Nutrition

Tips

• For extra flavor, marinate the chicken in lime juice and garlic for 30 minutes before cooking.
• Ensure your peanut sauce is smooth by using a fork to whisk out any lumps.

Storage

Store leftover wraps in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Does not freeze well due to the texture of the lettuce.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh cucumber salad.

FAQ