Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)!
A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free!
Ingredients
Ingredients
- 1 pound ground chicken main star bringing that lean protein power
- 1 Tablespoon peanut oil for that nice toasty flavor and great cooking heat
- ½ onion finely diced making the base sweet and savory
- ½ Tablespoon minced garlic bringing that punch that you wanna sniff in every bite
- 1 cup red or green pepper finely diced for a little crunch and pop of color
- 8 ounces water chestnuts drained & finely diced to keep things crisp and fresh
- 3 Tablespoons soy sauce
- 3 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- 1 Tablespoon rice vinegar
- 1 Tablespoon peanut butter
- 1 Tablespoon honey
- 2 teaspoons sweet chili sauce
- ½ teaspoon garlic powder
- ¼ teaspoon powdered ginger
- ¼ cup peanuts crushed
- ¼ cup green onions sliced
- lettuce or your favorite Asian salad to hold all that goodness
Instructions
Instructions
- Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
- Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
- Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
- Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
- Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
- Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!
Notes
Ground chicken can be substituted with finely diced chicken breasts. Peanut Oil can be replaced with olive oil or avocado oil. For soy allergy, use coconut aminos as a substitute for soy sauce. Choose gluten-free soy and hoisin sauces to keep the recipe gluten-free. Peanut butter can be substituted with any nut or seed butter if allergic.
Store leftover lettuce wrap filling in an airtight container in the refrigerator for up to 5 days. Store leftover lettuce separately to prevent sogginess. Freeze filling in airtight containers up to 2 months. Reheat gently to avoid drying out the mix.