Thai Chicken Lettuce Wraps
AsianHigh proteinGluten freeMeal prep30 minBudget friendlyDinnerHigh proteinGluten free
30 min4 servings
Why this meal
30-min mealHigh proteinBudget friendlyGluten-freeMeal prep friendly
Ingredients
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, diced
- 1 carrot, shredded
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sriracha sauce
- 8 leaves butter lettuce leaves
- 2 tablespoons chopped peanuts (optional)
- 2 units green onions, sliced (optional)
- 0.25 cup fresh cilantro (optional)
Instructions
- 1.In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- 2.Add the ground chicken and cook, breaking it apart with a spatula, until fully cooked and no longer pink, about 6-8 minutes.
- 3.Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4.Add diced red bell pepper and shredded carrot. Cook for another 3 minutes until vegetables soften slightly.
- 5.In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and sriracha to make the peanut sauce.
- 6.Pour the peanut sauce over the chicken mixture and stir well to combine. Cook for another 2 minutes to let flavors meld. Remove from heat.
- 7.Rinse and separate butter lettuce leaves for serving.
- 8.Divide the chicken mixture evenly among lettuce leaves. Garnish with chopped peanuts, sliced green onions, and fresh cilantro if desired.
Recipe by
Ava Hearthstone