Thai Chicken Lettuce Wraps with Peanut Sauce

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Thai · 35 min · Chicken · low-carb, high-protein

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Ingredients

• 1/2 lb ground chicken
• 8 large leaves iceberg or butter lettuce leaves
• 1 medium carrots
• 1 large red bell pepper
• 2 stalks green onions
• 2 garlic cloves
• 1-inch piece fresh ginger
• 1 1/2 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1/2 tsp brown sugar
• 1 1/2 tbsp peanut butter (smooth)
• 1-1 1/2 tbsp water
• 1/4 tsp crushed red pepper flakes
• 1/2 tbsp vegetable oil

Method (tap to check — screen stays awake)

1. Heat oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
2. Add ground chicken to the skillet, cook until browned and cooked through, about 5-7 minutes.
3. Meanwhile, julienne carrots and red bell pepper; chop green onions finely.
4. In a small bowl, whisk together soy sauce, fish sauce, brown sugar, peanut butter, water, and red pepper flakes to make the sauce.
5. Add carrots, bell pepper, and green onions to the cooked chicken; stir to combine and cook for an additional 2-3 minutes.
6. Pour the peanut sauce over the chicken and vegetables; stir well and cook until heated through, about 2 minutes.
7. To serve, spoon the chicken mixture into lettuce leaves, wrap, and enjoy as hand-held bites.
8. Optional: Garnish with additional chopped green onions or crushed peanuts for extra flavor and crunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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