Peanut Chicken Lettuce Wraps
A super quick, hearty, and low-carb dinner made in just 25 minutes. These peanut chicken lettuce wraps are full of tender ground chicken, fragrant vegetables, and a creamy, tangy peanut sauce with a touch of heat. Perfect for a flavorful and family-friendly meal!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 pound ground chicken
- 3.5 ounces shiitake mushrooms diced
- 1 carrot peeled and diced
- 1 shallot diced
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 0.25 cup hoisin sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon fish sauce
- 2 tablespoons fresh cilantro leaves chopped
- 1 head butter lettuce
- 3 tablespoons creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 teaspoon chili garlic sauce or more to taste
- 1 teaspoon freshly grated ginger extra for sauce
Instructions
Instructions
- Heat the vegetable oil and toasted sesame oil in your pressure cooker on the saute setting until hot.
- Add the ground chicken and cook until browned, breaking it up with a spoon to cook evenly.
- Add diced shiitake mushrooms, carrot, shallot, garlic, and ginger. Cook until the vegetables soften.
- Stir in hoisin sauce and chili garlic sauce, mixing well to combine all the flavors.
- Seal the lid and cook on high pressure for 5 minutes. Wait for the valve hiss indicating full pressure.
- Quick release the pressure, open the lid, stir to combine the broth depth developed.
- Spoon the chicken mixture into fresh butter lettuce leaves, top with chopped cilantro, and serve with peanut sauce.
Notes
Serve the wraps fresh with a drizzle of peanut sauce for best flavor. Leftovers can be refrigerated or frozen as detailed above.