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Vietnamese-Inspired Chicken Lettuce Wraps with Peanut Sauce

Vietnamese-Inspired Chicken Lettuce Wraps with Peanut Sauce

Lunch
Prep Time
20min
Cook Time
15min
Servings
4
Calories
385
Chef's Note

For the best flavor, don't skip the lemongrass - it adds an authentic Vietnamese aroma. If you can't find fresh lemongrass, look for lemongrass paste in the produce section. To save time, you can prepare the peanut sauce and marinate the chicken a day ahead. For a spicier version, add thinly sliced Thai chilies to the vegetable garnishes.

Tags
chicken
Vietnamese
lettuce wraps
peanut
gluten-free
dairy-free
high-protein
lunch
Asian
Ingredients

  • 1 pound boneless skinless chicken thighs

  • 2 tablespoons fish sauce

  • 2 tablespoons lime juice

  • 1 tablespoon brown sugar

  • 3 cloves, minced garlic

  • 1 tablespoon, grated fresh ginger

  • 1 stalk, minced (white part only) lemongrass

  • 2 tablespoons vegetable oil

  • 1 large head, leaves separated butter lettuce

  • 1 large, julienned carrot

  • 1 medium, seeded and julienned cucumber

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro leaves

  • 4 thinly sliced green onions

  • 1/3 cup, chopped unsalted roasted peanuts

  • 1/3 cup creamy peanut butter

  • 2 tablespoons hoisin sauce

  • 1 tablespoon (adjust to taste) sriracha sauce

  • 3 tablespoons warm water

Instructions
  • 1

    In a medium bowl, combine 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 2 minced garlic cloves, 1 tablespoon grated ginger, and minced lemongrass to create a marinade.

  • 2

    Cut 1 pound of chicken thighs into small, bite-sized pieces and add to the marinade. Mix well to coat and let marinate for 15 minutes while preparing other components.

  • 3

    For the peanut sauce, whisk together 1/3 cup peanut butter, 2 tablespoons hoisin sauce, 1 tablespoon sriracha, 1 tablespoon lime juice, 1 minced garlic clove, and 3 tablespoons warm water in a small bowl until smooth. Adjust consistency with more water if needed.

  • 4

    Prepare the vegetables: julienne 1 large carrot and 1 medium cucumber, wash and separate the butter lettuce leaves, and chop the herbs and peanuts.

  • 5

    Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until chicken is browned and cooked through (internal temperature of 165°F).

  • 6

    To serve, arrange the lettuce leaves on a platter. Let everyone build their own wraps by adding chicken, vegetables, herbs, and a drizzle of peanut sauce.

  • 7

    Garnish with chopped peanuts and sliced green onions.

Nutrition Information (per serving)
385
Calories
28g
Protein
15g
Carbs
24g
Fat
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