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Thai Chicken Lettuce Wraps with Coconut Peanut Sauce

I’m baaaaccckkk …. And what better way to come back than with a bang? These Thai Chicken Lettuce Wraps are pretty darn good, and the Coconut Peanut Sauce that accompanies them is perfect for a number of dishes. I’ve been trying to eat fewer carbs since it’s the only diet change that seems to work for me, and these lettuce wraps are perfect to bring to work for lunches. Now, it looks like a whole bunch of ingredients, but most of these are staples you should already have on hand!

These are super healthy since they just use chicken, vegetables and a light sauce. You might get the urge to use iceberg lettuce, but please find the will the resist the urge. Boston is where it’s at. Also, if you’re one of those people who pay attention to detail, you’ll notice those are cashews on that plate instead of peanuts (guilty). I simply didn’t have peanuts on hand, so cashews it was. Either works!

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In other news totally unrelated to Thai Chicken Lettuce Wraps … Google stinks. Just when I thought I was all cool with my Google Ads, the up and disable my account. Gggrrr. But, if there’s anything I’ve learned in life, it’s that you should never let Google ruin all your blogging fun. So, I’m back at it and determined to feed people with or without Google. SO THERE!

Thai Chicken Lettuce Wraps with Coconut Peanut Sauce

What You Need:

Chicken lettuce wraps:

3 pounds boneless skinless chicken breast, cut into 1-inch cubes (buy the organic kind or you’ll break my heart)

1 (8-ounce) package mushrooms, sliced

1 red pepper, sliced

4 scallions, diced

Fresh cilantro, diced

Peanuts, for garnish

Boston lettuce

Marinade:

1/4 cup soy sauce

1 tablespoon firmly packed dark brown sugar

2 tablespoons honey

2 tablespoons fresh lime juice

2 tablespoons oil

1 teaspoon sesame oil

1 tablespoon curry powder

2 garlic cloves, minced

1 teaspoon finely minced ginger

1.5 teaspoons ground cardamon

Coconut Peanut Sauce:

1 (13.5 ounce) can coconut milk (fat free or lite)

1/2 cup peanut butter

1/4 cup packed brown sugar (or honey)

2 tablespoons soy sauce

1 tablespoon sriracha sauce (or to taste)

What You Do:

1. Place the chicken in a medium bowl. Prepare the marinade: whisk all ingredients together in a separate bowl. Pour about half the marinate over the chicken and massage the meat so the cubes are covered well. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or overnight. Refrigerate the remaining marinade as well.

2. Cook the pepper and mushrooms in oil until the begin to soften, set aside. Cook the marinated chicken in the same pan until no longer pink.

3. When chicken is about half cooked, add in the vegetables and the reserved marinade. Simmer for about 10 minutes.

4. Prepare the coconut sauce: Combine all the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. (This can also be done in the microwave)

5. Once chicken is done, add in the scallions and cilantro.

6. To assemble: Spoon some chicken mixture onto a lettuce leaf and garnish with peanuts. Pour coconut sauce on top or serve on the side. Enjoy!