Best Thai Peanut Chicken Lettuce Wraps Recipes

Crockpot Peanut Thai Chicken Lettuce Wraps image

Provided by Annikki

Categories Poultry

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup natural-style peanut butter
2 teaspoons garlic, minced
2 teaspoons ginger
2 tablespoons soy sauce, grated
1 teaspoon sesame oil
1/2 teaspoon hot chili paste, Sriracha
1/4 cup chicken broth
2 lbs chicken breasts, skinless, frozen
1 cup sweet pepper, sliced thin
1/2 cup green onion, sliced
12 whole leaves lettuce

Steps:

Mix peanut butter, garlic, ginger, soy sauces, sesame oil, Sriracha and broth.
Place frozen chick breast in bottom of Crockpot and pour peanut sauce over breasts.
Cook on low for 6-8 hours or high for 3-4 hours.
Shred chicken and add back about ¼ cup of the peanut sauce.
Serve on lettuce with green onions and peppers (or any other Thai fixings).

Nutrition Facts : Calories 525.9, Fat 30.6, SaturatedFat 7.9, Cholesterol 145.3, Sodium 718.7, Carbohydrate 8.4, Fiber 2.5, Sugar 3.7, Protein 53.6

Thai Peanut Chicken Lettuce Wraps Recipe image

Provided by @MakeItYours

Number Of Ingredients 17

3 tablespoons soy sauce
3 tablespoons peanut butter
2 tablespoons oyster sauce
1 ½ tablespoons chili garlic sauce
1 tablespoon ground ginger
1 tablespoon honey
2 tablespoons water
1 tablespoon rice vinegar
Juice of 1 lime
8 Boneless Skinless Chicken Thighs (cut into 1-inch chunks)
2 tablespoons olive oil
4 green onions (sliced)
½ cup shredded carrots
½ cup chopped peanuts
½ cup chopped cilantro + extra for garnish
12 baby butter lettuce leaves
6 lime wedges