Last week, I made these YUMMMMMMMMMY Chicken Lettuce Wraps. They are so delicious filled with fresh vegetables and chicken coated in a sauce with a little kick and a peanuty hint. Wrapping them in crunchy lettuce just makes everything SING together.
I am sure this recipe can be adapted with changes to any veggies you like and making the sauce as spicy or sweet as you like. However you do it, I believe you are going to really enjoy these. They are nice for a light summer supper and elegant enough to serve to guests.
And since it is July and #WorldWatercolorMonth, I thought I’d try painting some lettuce from my garden to share with this recipe.
Here’s the recipe. Enjoy!
Asian Chicken Lettuce Wraps*
1 head romaine, butter, bib, or iceberg lettuce to get approximately 8 large leaves (whatever kind you like best)
- 2 Tbsp olive oil
- 1 1/2 lbs chicken breast, diced
- 1/2 cup sweet or green onion, diced
- 1/2 cup diced red bell peppers
- 1/2 cup matchstick carrots
- 1/2 cup diced celery
- 1 cup diced fresh pineapple
- 4 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp brown sugar
- 1 Tbsp chili garlic paste
- 1/4 tsp ground ginger
- 3 garlic cloves, minced
- 1/4 tsp black pepper
- 1 tsp dry basil
- 1 tsp cornstarch
- 1/4 cup water
- Add at end:
- 1/4 cup smooth peanut butter
- 1/4 cup peanuts
Dice and chop all Filling ingredients.
Whisk together all Sauce ingredients in a medium bowl except peanut butter and peanuts. Set aside.
Heat olive oil in a large wok or skillet over medium high heat. Add chicken and cook just until no longer pink, about 3 mins. Add onions, peppers, carrots and celery and saute for 2 more mins. Stir in pineapple chunks and Sauce and bring to a boil. Reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth. Top with peanuts.
To serve, fill lettuce leaves with desired amount of filling and enjoy!
Cheers & Hugs,
*Slightly adapted from another amazing recipe by Jen @ CarlsbadCravings.com!