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Chicken Lettuce Wrap
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4.50 from 2 votes

Chicken Lettuce Wraps with Peanut Sauce

Quickly marinated and pan-cooked chicken, pickled cabbage slaw and a rich, peanut sauce come together in a crunchy lettuce wrap. These tasty little wraps make a light but filling meal that comes together fairly that is low-carb and really delicious!
Prep Time20 mins
Active Time15 mins
Course: Main Course
Yield: 4

Materials

for the Chicken + Marinade

  • 1¼ pounds (600 g) chicken thighs, boneless, skinless (or use thin chicken breast cutlets)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) fish sauce
  • 1 tablespoon brown sugar or white sugar (brown preferably)
  • 1 clove garlic, grated or finely chopped
  • ⅛ teaspoon pepper

for the Cabbage Slaw

  • 4 cups (258 g) cabbage, finely shredded (about ½ a medium head)
  • 1 cup (115 g) carrots, julliened or grated (about 2 medium carrots)
  • ¼ cup cilantro or parsley, coursely chopped
  • 5 tbsp apple cider, rice wine, white or sherry vinegar
  • 2 teaspoons salt
  • 2 teaspoons sugar

for the Peanut Sauce

  • 1 inch (3 cm) piece of fresh ginger, peeled
  • ⅓ cup (100 g) peanut butter, smooth (or any other nut butter you prefer)
  • ⅓ cup (75 ml) soy sauce
  • 2 tablespoons (30 ml) toasted sesame oil
  • 2 tablespoons (35 ml) lime juice or apple cider, rice wine or white vinegar
  • 1½ tablespoons (25 ml) honey or maple syrup
  • 2 teaspoons sambal or sriracha hot sauce, more or less to taste (optional)

for the Lettuce + Garnishes

  • 2 heads butter or bibb lettuce (cored and leaves separated, washed and dried)
  • ⅓ cup (50 g) peanuts or cashews, chopped
  • 2 scallions, thinly sliced
  • ⅓ cup cilantro, coursely chopped, for garnish (optional)
  • ¼ cup mint leaves, for garnish (optional)
  • lime wedges, for serving

Instructions

  • Marinade chicken: in a medium bowl, add the chicken and all the marinade ingredients. Toss well to combine. Set aside to marinade as you prep.
  • Make the slaw: in a large bowl, combine all the ingredients for the slaw. Toss with tongs or clean hands, massaging the cabbage a bit to break it down slightly. Set aside.
  • Make the dressing: in a small food processor or blender, add the fresh ginger. Blend or process briefly until broken down to small bits. Add the remaining ingredients. Blend or process until very smooth. If sauce is too thick, add 2 tablespoons of water at a time to thin. Taste and adjust sauce as desired.
  • Cook the chicken: heat a large skillet on medium-high heat. Add a tablespoon of oil and arrange the chicken in one layer in the pan. Cook for 5-6 minutes, turning chicken when browned. Cook on second side until browned, about another 5-6 minutes. Cook, flipping to avoid burning, for about 2 minutes more or until chicken is cooked all the way through and nicely browned all over. Remove and allow to rest for 5 minutes. Slice into thin slices.
  • To serve: arrange the chicken, slaw, lettuce leaves and garnishes on platters or bowls. Pour the sauce into a serving bowl with a spoon.
    To make a lettuce wrap: place a small amount of slaw onto a lettuce leaf. Top with chicken, sauce and any garnishes desired.

Notes

-more garnish ideas: sesame seeds, chili oil, sprouts, bean sprouts, diced cucumbers, chili slices, diced mango, fried shallots
-leftovers keep very well for 2-3 days as long as you keep all the components separate, in the refrigerator