In the summer most of us are trying to watch our carb intake. With these lettuce wraps you will not even miss those carbs. It’s a refreshing dish to start with as an appetizer or a main course. The only problem you will have is keeping them on the table. The peanut sauce just goes hand in hand with this dish but its totally optional. If you cant find bibb lettuce you can use romaine or any other lettuce you prefer.
1 tablespoon creamy peanut butter
1 tablespoon honey
1-1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon freshly grated ginger
1/2 teaspoon Sriracha sauce
1/4 teaspoon sesame seeds (optional)
1 1/2 lbs chicken breast
½ cup julienne sliced carrots
1 cup broccoli sprouts
5 oz can sliced water chestnuts
½ cup white onions, chopped
½ cup chopped peanuts
½ cup chopped cilantro
2-3 tablespoons canola or peanut oil
3 garlic cloves, minced
4 green onions, chopped
1 teaspoon Sriracha sauce
1 teaspoon soy sauce
2 cups of shredded cabbage (store bought coleslaw package works as well)
salt & pepper, to taste
½ teaspoon turmeric
1/2 of a small ginger root, shredded
1 red bell pepper, diced
8-12 bibb cup lettuce or romaine lettuce
Cut chicken into cubes. Season chicken with salt, pepper, turmeric and minced garlic. Place olive oil on hot skillet on med high heat to cook chicken until golden.
Then add onions, cabbage, carrots, peppers, broccoli sprouts, ginger and stir. Cook for about 10 to 12 minutes on med heat.
Next add water chestnuts, green onions, peanuts, cilantro, sriracha and soy sauce. Season with salt and pepper to taste.
Stir everything together. Allow the mix to cook for another 2 minutes or so.
Place mix into the bib lettuce, use some peanut and cilantro garnish. Serve alongside with a peanut sauce for dipping.
Whisk all the ingredients together and drizzle on top or place in a little bowl for dipping.
Check out the other great dishes from this week’s Food Network Blog #SummerSoiree below:
Feed Me Phoebe: Gluten-Free Healthy Chicken Parmesan with Fresh Cherry Tomato Sauce
The Lemon Bowl: Za’atar Spiced Grilled Chicken
The Heritage Cook: The World’s Easiest BBQ Chicken
Creative Culinary: Smoked Chicken with Chipotle, Peach and Bourbon Barbecue Sauce
Homemade Delish: Thai Chicken Lettuce Cups
Daisy at Home: Perfect Fried Chicken with 5 Dipping Sauces
Healthy Eats: 6 Reasons Not to Write Off Chicken — Summer Soiree
Red or Green: Spicy Pesto Chicken Bruschetta
Napa Farmhouse 1885: “Buffums” Chicken Salad Sandwiches
TasteBook: Asian-Style Grilled Chicken Thighs
Domesticate Me: Chicken and Goat Cheese Burgers with Peaches, Corn and Cherry Tomatoes
Taste with the Eyes: Gochujang Chicken Adobo
Elephants and the Coconut Trees: Tandoori Chicken
Bacon and Soufflé: BBQ Chicken Pizza
FN Dish: The 6 Essential Chicken Recipes of Summer
16 Comments Add yours
YUM! I had a recipe for something similar that cooked the chicken in the crock-pot. It was just ok, but I have been wanting to redo it cooking the chicken on the stove top. Love your inclusion of sriracha!
I always make Mexican lettuce cups- I’ll have to try Thai next time! Thanks for sharing.
One thing I like about warm weather is the summer food. Lettuce wraps are so versatile and I really like your version.
I could eat at least a dozen of those! Love this recipe for my next get together thanks!
I don’t think there’s anything that can’t be put in a lettuce cup, summer or winter!