Print

Fresh Asian Chicken Lettuce Cups Recipe with Easy Creamy Peanut Sauce

fresh asian chicken lettuce cups - featured image
Print Recipe

A quick and easy recipe featuring tender chicken, crunchy veggies, and a rich creamy peanut sauce served in crisp butter lettuce cups. Perfect for light lunches, dinners, or entertaining.

Ingredients

Scale
  • 1 lb (450g) ground chicken or finely chopped cooked chicken breast
  • 1 tablespoon vegetable oil (for sautéing)
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon hoisin sauce (optional)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 cup shredded carrots
  • 1/2 cup chopped water chestnuts (optional)
  • 2 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • 1/4 cup creamy natural peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce (optional)
  • 2–3 tablespoons warm water

Instructions

  1. Gently separate the leaves from the head of butter lettuce, wash, and pat dry. Set aside to keep crisp.
  2. In a small bowl, whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, and sriracha if using. Add warm water one tablespoon at a time until the sauce reaches a smooth, pourable consistency. Taste and adjust sweetness or heat as needed. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic, grated ginger, and diced onion; cook for 1-2 minutes until fragrant and translucent.
  4. Crumble the chicken into the skillet. Cook for 5-7 minutes, stirring frequently, until the chicken is browned and cooked through. Break up any clumps for even cooking.
  5. Stir in soy sauce, sesame oil, hoisin sauce, and red pepper flakes. Cook for another 2 minutes to meld flavors. Remove from heat.
  6. In a separate bowl, toss shredded carrots, chopped water chestnuts, green onions, and cilantro.
  7. Spoon a generous amount of the chicken mixture onto each lettuce leaf, then top with the fresh veggie mix. Drizzle with creamy peanut sauce or serve it on the side for dipping.
  8. Serve immediately to keep the lettuce crisp and flavors vibrant.

Notes

Chill lettuce leaves for 10-15 minutes before assembling to keep them crisp. Avoid overcooking chicken to prevent dryness. Adjust peanut sauce sweetness and heat to taste. The filling and sauce can be made ahead and stored separately for up to 3-5 days.

Nutrition

Keywords: chicken lettuce cups, Asian chicken recipe, peanut sauce, healthy lunch, quick dinner, gluten-free, dairy-free

Find it online: https://forkifyfun.com/fresh-asian-chicken-lettuce-cups-recipe-with-easy-creamy-peanut-sauce/