Peanut Chicken Lettuce Wraps
You’ve just discovered your new summertime go-to recipe: lettuce wraps!
With the umami-rich sautéed mushrooms, tangy fresh lime, salty aminos, creamy peanut butter, spicy hot sauce, and a hint of sweetness from the honey, this flavour combination is just AMAZING.
Your taste buds will all be grateful!
The radicchio makes it low in carbohydrates, high in protein, and full of antioxidants.
This entire dish comes together quite quickly.It will take you five minutes to rinse and dry the lettuce leaves, ten more minutes to cook the chicken mixture, and less than five minutes to make the peanut sauce and stuff the lettuce leaves if you decide to use both lettuce and radicchio—which I heartily suggest!.
You will enjoy an incredibly tasty, speedy, and elegant lunch or dinner in approximately 20 minutes.
Since my house has had multiple snowfalls this past week, it is both difficult to believe yet exhilarating that summer will soon arrive.
I get a need for lighter meals like these lettuce wraps as soon as the bright weather and flowers begin to peek through.
Our family usually has really easy dinners on the weekends: salads, Crockpot soups, lettuce wraps, sheet pan dishes, etc. I adore easy dinners that are nevertheless fascinating because they are quick to prepare and require little cleanup!
Since this recipe just calls for a few basic ingredients, I strongly advise choosing the freshest, highest-quality items you can find—it truly does make a difference. You can adjust the level of spice or mildness in them. Add a little extra or less hot sauce to suit YOUR preferred level of heat, depending on the brand you choose to use.
Ingredients:
- One tablespoon of extra virgin olive oil or avocado oil
- One pound of ground chicken
- Sliced button mushrooms (one pound) thinly
- One little yellow onion, chopped finely
- four freshly squeezed garlic cloves
- One tablespoon of newly grated ginger
- One tablespoon of cornflour, gluten-free flour, or arrowroot powder
- 1/4 cup low-sodium soy sauce, tamari, coconut aminos, or Braggs liquid aminos
- 1/4 cup broth made from chicken bones
- Two heads of butter lettuce with cleaned, rinsed, and dried leaves
- One medium head of radicchio with cleaned, rinsed, and dried leaves
- half a cup of raw peanuts, chopped
- Four thinly sliced green onions
peanut sauce.
- 4 tablespoons genuine creamy peanut butter is the
- Double-takes of hot sauce, or to taste
- One tablespoon of low-sodium soy sauce, tamari, coconut aminos, or Bragg’s liquid aminos
- One tablespoon unrefined honey
- 1 fresh lime, juice
Directions:
- Heat your oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until no longer pink.
- Stir in your mushrooms, onion, garlic, and ginger.
- Continue to saute until it starts to brown, around 8 minutes.
- Sprinkle your chicken with Arrowroot powder then add the coconut aminos and broth, while stirring constantly to form into a thick sauce.
- Meanwhile, make your peanut sauce.
- In a small bowl, whisk together all of your ingredients for the peanut sauce until well combined.
- To assemble your wraps, arrange mixed lettuce leaves on a platter or wooden board as shown.
- Top with spoonfuls of your chicken mixture then drizzle with the peanut sauce as desired.
- Sprinkle with green onions and chopped peanuts and enjoy!