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Asian Chicken and Peanut Lettuce Wraps

Course: Main Course
Cuisine: Asian
Servings: 4

Ingredients

  • 1 1/2-2 pounds boneless chicken breasts sliced into thin strips
  • kosher salt and fresh ground pepper
  • 2 Tbsp peanut oil
  • 1 large red onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 1 1/2 tsp grated fresh ginger
  • 4 garlic cloves minced
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 tsp cornstarch
  • 1 Tbsp water
  • 3 Tbsp rice vinegar
  • 3 Tbsp soy sauce
  • 16 Boston lettuce leaves 2 heads or you can use butter lettuce
  • 1/2 cup chopped peanuts

Instructions

  • Season the chicken with salt and pepper.   
  • Heat 1 T. peanut oil in a large non-stick pan or wok.  Add half the chicken and stir constantly until cooked through - about 4 minutes. Transfer the chicken to a plate using a slotted spoon.  
  • Cook remaining chicken and add to plate.
  • Heat remaining peanut oil and sauté peppers and onions until tender - about 4 minutes.
  • Reduce heat to medium, add the ginger, garlic and red pepper flakes and stir for 1 minute.
  • Mix the cornstarch and water in a small bowl.  In the pan, stir in the cornstarch mixture, vinegar and soy sauce.  Remove from the heat.  Return chicken to pan and stir.
  • Serve with lettuce leaves and peanuts.