Spicy Thai Chicken Lettuce Wraps
Servings 4
Ingredients
Red curry peanut sauce
- ⅓ cup smooth peanut butter
- ⅔ cup coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- juice of 1 lime
Spicy chicken lettuce wraps
- 2 tablespoons hoisin
- 1-2 teaspoons sriracha
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon oil
- 1 lb chicken cut into small chunks
- 1 teaspoon minced garlic
- 1 Thai chile finely chopped (optional)
- 1 teaspoon minced ginger
- 8 ounces water chestnuts thinly sliced
- 2 large carrots thinly sliced
- 5 scallions thinly sliced
- ¼ cup chopped peanuts
- salt and pepper
- 12 lettuce cups iceberg lettuce, romaine, red leaf, or little gem lettuce
Instructions
- Make red curry peanut sauce by whisking together smooth peanut butter with coconut milk, brown sugar, soy sauce, red curry paste, fish sauce, and juice of 1 lime until smooth. Set aside.
- Mix together hoisin, sriracha, rice vinegar, and sesame oil.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chopped chicken and saute until browned. Add garlic, Thai chile if using, ginger, water chestnuts, carrots, and scallions. Stir to combine and saute for 2 minutes or until the carrots have softened.
- Add hoisin sauce mixture and stir to combine. Saute another 1-2 minutes or until everything is well coated in the sauce. Season with salt and pepper and sprinkle chopped peanuts on top.
- Serve lettuce wraps with red curry peanut sauce.
