Spicy Peanut Chicken Lettuce Cups with Crunchy Veg

• 1 lb chicken breast, diced
• 2 tbsp peanut oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 red bell pepper, diced
• 1/2 cupmatchstick-cut carrots
• 1/4 cup diced celery
• 1/4 cup unsalted peanuts
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sriracha
• 1/2 cup water
• 8 large lettuce leaves

Steps

1. 1 Heat peanut oil in a large skillet over medium-high heat.
2. 2 Add garlic and ginger, sauté for 1 minute until fragrant.
3. 3 Add diced chicken and cook until browned and cooked through.
4. 4 Stir in bell pepper, carrots, and celery, cooking until veggies are crisp-tender.
5. 5 In a small bowl, whisk peanut butter, soy sauce, rice vinegar, sriracha, and water until smooth.
6. 6 Pour sauce over chicken and veggies, toss to coat and heat through.
7. 7 Toast peanuts in a dry pan until golden, then sprinkle over mixture.
8. 8 Spoon mixture into lettuce cups and serve immediately.

Equipment

• Large skillet
• Cutting board
• Knife
• Spatula

Variations

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

Substitutions

• Use almond butter instead of peanut butter for a nut allergy-friendly option.
• Substitute lettuce with cabbage cups for a different texture.

Pairings

• Steamed jasmine rice
• Cucumber salad
• Sesame green beans

Nutrition

Tips

• For extra heat, add more sriracha to taste.
• Toast the peanuts for added crunch and depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water.

Serving Suggestions

• Serve with steamed jasmine rice.
• Pair with a refreshing cucumber salad.

FAQ