Honey Soy Ginger Chicken Lettuce Wraps with Peanut Chili Sauce
The ultimate 30-minute, easy dinner that's packed with flavor and protein and served with an absolutely drinkable spicy peanut sauce.
Servings: 2 servings
Calories: 649kcal
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
- ⅓ 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
Note 1: Fish sauce adds a distinct flavor that's a mix of salty, sweet and umami. It won't make the filling taste fishy at all. If you don't have it on hand, you can use a little extra rice vinegar and soy sauce, or even Worcestershire sauce.
Note 2: I use 45g or about 3 tbsp PB&Me Unsweetened powdered peanut butter mixed with 60g or ¼ cup of water to make a creamy, smooth peanut butter. You can also use any regular peanut butter of your choice. I prefer smooth peanut butter, but crunchy peanut butter works great too and compliments the crunchy chili crisp nicely.
Note 3: My favorite lettuce for lettuce wraps is Boston lettuce, also known as butterhead lettuce. The leaves are soft with a slightly sweet crunch, and hold filling well. Romaine lettuce and green leaf lettuce also work great here.
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. For more accurate nutrition information, refer to the macros below. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one serving.
Macros per serving: 557 calories/60g protein/37g carbs/23g fat
Nutrition
Serving: 1 serving | Calories: 649kcal | Carbohydrates: 49g | Protein: 58g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 2599mg | Potassium: 2374mg | Fiber: 12g | Sugar: 25g | Vitamin A: 7893IU | Vitamin C: 13mg | Calcium: 104mg | Iron: 5mg