Spicy ground chicken lettuce wraps with peanut sauce
by: Lina

Spicy ground chicken lettuce wraps with peanut sauce

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Chef’s secret time: I stumbled onto this spicy ground chicken lettuce wrap trick when I tried to make a weeknight dinner taste like a takeout miracle. I’ll let you in on the shortcut — the magic combo of a quick, savory-sweet sauce and a warm, slightly crisped ground chicken that still stays juicy. You’ll hear the sizzle, smell the toasted sesame and ginger, and feel very clever when you scoop that first spoonful into a crisp lettuce cup. This recipe moves fast, packs big flavor, and doesn’t ask for weird pantry items — my kind of kitchen flex.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes

Why This Recipe is Awesome

This recipe gives you crunchy, bright lettuce wraps loaded with savory, slightly spicy ground chicken and a creamy, tangy peanut sauce — all in under 35 minutes. It hits texture hard: juicy meat, crisp lettuce, crunchy peanuts. It’s easy enough for a weeknight, impressive enough for guests. Plus, it’s so quick that your oven will feel mildly offended it didn’t get used.

Ingredients

For the Main Dish:

  • 1 lb ground chicken
  • 1 tbsp vegetable oil (or neutral oil)
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 cup shredded carrot
  • 1/2 cup chopped water chestnuts (optional for crunch)
  • 3 tbsp low-sodium soy sauce (or tamari)
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1–2 tbsp sriracha (start with 1 tbsp)
  • 1 tsp toasted sesame oil
  • Salt and black pepper to taste
  • 1 head butter or bibb lettuce, leaves separated (about 8–12 cups of leaves)
  • 3 green onions, thinly sliced

For the Sauce / Garnish (if applicable):

  • Peanut Sauce: 1/3 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp honey or brown sugar, 1 tbsp lime juice, 1/2 tsp grated ginger, 1/2 tsp sesame oil, 2–4 tbsp warm water to thin, 1 tsp sriracha (optional)
  • Chopped roasted peanuts and fresh cilantro for garnish
  • Lime wedges for serving

How I Make It

Step 1:

I start by whisking the peanut sauce in a small bowl: 1/3 cup peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, and 2 tbsp warm water. Whisk until smooth and silky, then thin with more water if you want a pourable dip. Taste for salt and tang. Set it aside — the color turns a lovely caramel and the aroma gives you a preview of dinner.

Step 2:

Heat a large skillet over medium-high and add 1 tbsp vegetable oil. When the oil shimmers, add the diced onion and sauté until translucent — about 2–3 minutes. Toss in the garlic and ginger; listen for that quick hiss and inhale the spicy, toasty scent. Add the 1 lb ground chicken, breaking it up with a spatula so it browns evenly.

Step 3:

Cook the chicken until it loses its raw color and starts to get little brown bits, about 6–8 minutes

Step 4:

Turn the heat down to low and finish with 1 tsp toasted sesame oil and the sliced green onions. Taste and adjust: more sriracha for heat, more lime for brightness, or a pinch of sugar if the soy tastes too sharp. Chicken is done when it reads 165°F on a thermometer and the meat feels tender, not chalky.

Step 5:

Build the wraps: spoon a couple tablespoons of the hot chicken mixture into a lettuce leaf, drizzle or dip with the peanut sauce, and top with chopped peanuts and cilantro. Squeeze a lime wedge over the top for a pop. Serve immediately so the lettuce stays crisp and the filling stays warm.

Pro Tips

  • Use a hot skillet so the chicken browns quickly. Browning adds flavor, so don’t crowd the pan.
  • If your peanut sauce thickens in the fridge, whisk in warm water a tablespoon at a time to bring it back to dippable glory.
  • Pick butter or bibb lettuce for cups that fold without tearing — romaine works, but trim the ribs thinly so folding feels easy.
  • Want extra texture? Fold in 1/2 cup toasted shredded coconut or finely chopped roasted peanuts right before serving.

Common Mistakes to Avoid

  • Skipping preheating: Classic rookie move. It changes texture and bake time.
  • Overmixing: Leads to dense or chewy results. Mix until just combined.
  • Guessing cook time: Always use visual cues or a timer, not just vibes.
  • Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

  • Swap ground chicken for ground turkey or ground pork — turkey keeps it light, pork gives richer flavor.
  • For a vegetarian or vegan option, use crumbled firm tofu or cooked lentils; press tofu well and brown until slightly crisp.
  • Use tamari or coconut aminos for a gluten-free version; it slightly changes the salt profile but tastes great.
  • Allergic to peanuts? Replace the peanut butter with sunflower seed butter for a safe, creamy swap (tastes nutty without nuts).

Variations & Tips

  • Make it spicy: add an extra tablespoon of sriracha or a pinch of red pepper flakes.
  • Kid-friendly: reduce the sriracha and add a little hoisin for sweeter flavor kids tend to like.
  • Green crunch: fold in finely chopped cucumber and mint for a fresh, cooling contrast.
  • Meal-prep twist: store chicken and sauce separately; assemble fresh to keep lettuce crisp.
  • Creative twist: top with diced mango and a tiny drizzle of chili-lime for sweet-heat summer wraps.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Cook the chicken and cool quickly, store in an airtight container in the fridge for up to 3 days. Keep peanut sauce and lettuce leaves separate; reheat the chicken gently in a skillet over medium until warm.
Can I double the recipe?
Sure thing. Use a wider pan or cook in two batches to avoid overcrowding. Timing per batch stays the same, but you’ll need a bigger bowl of patience when plating for a crowd.
Can I substitute butter with oil?
Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
How do I know it’s done?
Chicken should look fully opaque with golden-browned bits and register 165°F on an instant-read thermometer. Texture should stay tender, not dry or chalky.
What if I don’t have ingredient X?
Short on hoisin? Mix 1 tbsp soy sauce, 1 tsp brown sugar, and a pinch of five-spice as a quick stand-in. No water chestnuts? Use diced jicama or extra carrots for crunch.

How I Like to Serve It

I serve these wraps with a cold Asian cucumber salad and sticky jasmine rice for anyone who wants carbs. For a party, I lay out the components buffet-style so guests assemble their own — messy fun. Pair with an ice-cold lager or a tart white wine; on hot nights, they feel like a breezy, portable dinner.

Notes

  • Store leftovers in separate containers: chicken (3–4 days) and peanut sauce (up to 1 week). Reheat chicken in a skillet; don’t microwave the lettuce.
  • Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for confidence.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade spicy ground chicken lettuce wraps. They come together fast, pack a punch, and make weeknights feel a little fancier.


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