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If you’re looking for a quick and easy dinner idea that’s insanely delicious, packed with flavor and protein and leaves you feeling full, you’ve found it. These Honey Soy Ginger Chicken Lettuce Wraps come together in 30 minutes and they’re served with a 5-ingredient Peanut Chili Sauce that’s absolutely drinkable.
Lettuce wraps are a restaurant favorite for good reason. The combination of seasoned chicken and vegetables with the crunchy lettuce leaves is just SO good. And with the addition of the peanut sauce? Incredible. For this recipe, I use ground chicken but diced chicken breast or ground turkey, beef or pork would also be great here.
I love the flavors and textures from the green onions, shiitake mushrooms and carrots, but you could use other veggies of your choice too. Zucchini, water chestnuts and bell peppers would all work well. I’m pretty sure anything seasoned with the Honey Soy Ginger sauce would turn out fantastic.
The Peanut Chili Sauce is really the star of this dish, so don’t skip it. It only takes about 30 seconds to make, and it can be done while the chicken filling is cooking. Drizzle it all over the lettuce wraps, or dunk them. Then, lick the bowl clean. It’s the only reasonable option if you have any left over.
My favorite kind of lettuce for lettuce wraps is Boston, or butterhead, lettuce. Its leaves are soft yet sturdy and it holds up well to rolling or folding, so the wraps won’t fall apart. Romaine lettuce is also great because the little lettuce boats are easy to fill and hold. Assemble the lettuce wraps in your lettuce leaves of choice, top with some green onions and serve with that delicious peanut sauce.
Honey Soy Ginger Chicken Lettuce Wraps with Peanut Chili Sauce
Equipment
- 1 large sauté pan or skillet
- 2 small bowls
Ingredients
Chicken Filling
- Cooking spray or 1 tbsp avocado oil
- 1 bunch green onions, thinly sliced, white parts only (save the green parts to garnish)
- 2 cups shiitake mushrooms, stems removed and finely chopped
- 1 medium carrot, grated or julienned
- Pinch of salt
- 1 lb extra lean ground chicken
- ½ tsp white pepper
Honey Soy Ginger Sauce
- 1 tbsp rice vinegar
- 1 tsp fish sauce (see Note 1)
- 1 tbsp honey
- 3 tbsp light soy sauce
- 1 tsp fresh ginger, grated
- 2 tsp garlic, grated
Peanut Chili Sauce
- â…“ cup peanut butter or powdered peanut butter (see Note 2)
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 2 tsp honey
- 1 tbsp chili crisp
For Serving
- 10-12 large lettuce leaves such as Boston or romaine, washed well (see Note 3)
- 1 bunch green onions, thinly sliced, green parts only
Instructions
Chicken Filling
- Heat a large sauté pan or skillet over medium heat and spray with avocado oil cooking spray or add 1 tbsp avocado oil
- Add the white parts of the green onions, shiitake mushrooms and carrots; season with a pinch of salt
- Cook, stirring occasionally, until softened, about 4-5 minutes
- Increase heat to medium high then add the ground chicken and break up with a spatula
- Add the white pepper and cook for 8-10 minutes until cooked through
Honey Soy Ginger Sauce
- While the chicken and vegetables are cooking, make the Honey Soy Ginger Sauce: in a small bowl, combine rice vinegar, fish sauce, honey, soy sauce, ginger and garlic and mix until combined
- Pour the sauce into the pan and mix, then cook for 2-3 minutes until thickened
Peanut Chili Sauce
- In a small bowl, combine the peanut butter, lime juice, soy sauce, honey and chili crisp until combined
To Serve
- Assemble the lettuce wraps; scoop the chicken filling into the lettuce leaves then top with the green parts of the green onions and peanut sauce
Notes
Nutrition
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