Description
These Spicy Thai Chicken Lettuce Wraps are a vibrant and flavorful dish featuring tender chicken chunks sautéed with crunchy vegetables and tossed in a savory hoisin-sriracha sauce. Paired with a creamy, tangy red curry peanut sauce, they make a perfect low-carb, fresh appetizer or light meal that’s easy to prepare and bursting with authentic Thai flavors.
Ingredients
Scale
Sauce Ingredients
- 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
- 2 tablespoons hoisin sauce
- 1-2 teaspoons sriracha
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
Main Ingredients
- 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, to taste
- 12 lettuce cups (iceberg lettuce, romaine, red leaf, or little gem lettuce)
Instructions
- Prepare Red Curry Peanut Sauce: In a bowl, whisk together smooth peanut butter, coconut milk, brown sugar, soy sauce, red curry paste, fish sauce, and lime juice until smooth and well combined. Set this flavorful sauce aside to serve later.
- Mix Hoisin Sriracha Sauce: In a separate small bowl, combine hoisin sauce, sriracha, rice vinegar, and sesame oil. Stir well to create a tangy, spicy sauce that will coat the chicken and vegetables.
- Sauté Chicken and Vegetables: Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add the chopped chicken pieces and cook, stirring occasionally, until browned and cooked through. Add minced garlic, finely chopped Thai chile (if using), minced ginger, sliced water chestnuts, carrots, and scallions. Stir everything together and sauté for about 2 minutes until the carrots soften slightly.
- Add and Coat with Sauce: Pour the hoisin-sriracha sauce mixture into the pan with chicken and vegetables. Stir well to coat all ingredients evenly. Continue to sauté for another 1-2 minutes until the sauce thickens slightly and everything is well combined.
- Season and Garnish: Season the mixture with salt and pepper to taste. Remove the pan from the heat and sprinkle the chopped peanuts over the top for added crunch and texture.
- Serve: Spoon the spicy chicken mixture into lettuce cups. Serve the wraps alongside the prepared red curry peanut sauce for dipping or drizzling, offering a delicious balance of creamy, spicy, and fresh flavors.
Notes
- For extra heat, add more Thai chiles or sriracha according to your spice preference.
- Use sturdy lettuce varieties like iceberg or romaine for easier wrapping and less tearing.
- The red curry peanut sauce can be made ahead and refrigerated for up to 3 days.
- For a vegetarian version, substitute chicken with firm tofu or textured vegetable protein.
- Adjust salt and soy sauce based on dietary sodium needs.
- Chopped peanuts add texture but can be omitted or replaced with chopped fresh herbs for a nut-free option.
Nutrition
- Serving Size: 1 serving (about 3 lettuce wraps)
- Calories: 380
- Sugar: 8g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
