Description
These Thai Peanut Chicken Lettuce Boats are a quick, flavorful, and healthy meal perfect for a light lunch or dinner. Juicy chicken breast pieces are sautéed with fresh garlic, green onions, and red bell pepper, then wrapped in crisp romaine lettuce leaves and topped with a creamy, tangy peanut sauce with a hint of lime and sriracha heat. Ready in just 25 minutes, this dish offers a vibrant balance of savory, sweet, and spicy flavors, making it an ideal gluten-free and low-carb option.
Ingredients
Scale
Chicken and Vegetables
- 3-4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 2 green onions, finely chopped
- 1 red bell pepper, diced
- 8 large romaine lettuce leaves
Peanut Sauce
- 1/2 cup creamy or chunky unsweetened peanut butter
- 1/4 cup low-sodium soy sauce
- Juice of 1 lime
- 1 tsp sriracha sauce (adjust to taste)
- 1 tbsp honey or maple syrup
- 1 tbsp oil for cooking (vegetable or olive oil)
Instructions
- Prepare the Chicken: Dice the chicken breasts into bite-sized pieces to ensure even cooking and easy eating in the lettuce boats.
- Sauté Chicken: Heat 1 tablespoon of oil in a skillet over medium heat. Add the diced chicken and cook for 5-7 minutes until golden brown and fully cooked through, stirring occasionally for even browning.
- Add Aromatics: Stir in the minced garlic and finely chopped green onions. Cook for about 1 minute until fragrant, enhancing the savory depth of the dish.
- Cook Vegetables: Add the diced red bell pepper to the skillet. Sauté for 2-3 minutes until the peppers are slightly softened but still vibrant and crisp.
- Make Peanut Sauce: In a small bowl, whisk together the peanut butter, low-sodium soy sauce, lime juice, honey or maple syrup, and sriracha until the sauce is smooth and well combined.
- Assemble Lettuce Boats: Spoon the hot chicken mixture evenly into the large romaine lettuce leaves. Drizzle with additional peanut sauce if desired for added flavor and moisture.
- Serve: Serve the lettuce boats immediately with lime wedges on the side for an extra burst of citrus tang.
Notes
- Use creamy peanut butter for a smoother sauce or chunky for more texture.
- Adjust the amount of sriracha according to your heat preference.
- For a vegetarian version, substitute chicken with tofu or tempeh.
- Make sure not to overcook the bell peppers to maintain their crunch.
- Can be served with a side of steamed jasmine rice for a heartier meal.
- Store leftovers in an airtight container without lettuce for up to 2 days; add fresh lettuce when serving.
