Save Juicy chicken nestled in crisp butter lettuce and tossed in a Thai-inspired peanut sauce was the game changer that turned weeknight dinners into a crave-worthy hands-on event in my home. With a crunchy colorful veggie slaw and bursts of lime freshening up every bite these lettuce cups are fresh and lightning-fast perfect if you crave hearty flavor but want something light.
The first time I made these my friends thought I had ordered from a trendy Thai bistro. Now they beg me to bring them every time we have summer get-togethers.
Ingredients
- Boneless skinless chicken breasts or thighs: finely diced choose the freshest you can find for maximum juiciness
- Vegetable oil: ensures golden browning on the chicken use a neutral oil for best results
- Garlic cloves: minced for strong aroma and depth pick firm cloves without sprouts
- Fresh ginger: grated adds zest and warmth fresh ginger over powdered every time
- Soy sauce: brings that salty umami punch look for a naturally brewed kind for richer flavor
- Salt and pepper: ages-old staples to round out the taste
- Creamy peanut butter: base of the sauce choose one with no added sugar or palm oil for pure flavor
- Freshly squeezed lime juice: sharp brightness that wakes up the sauce pick limes that feel heavy for their size
- Honey or maple syrup: balances the tang with a gentle sweetness use local honey or pure maple if available
- Rice vinegar: mild acidity that makes the peanut sauce and slaw pop opt for seasoned rice vinegar if possible
- Sriracha: adds optional heat for those who love a kick check the bottle for sugar and garlic content for your preference
- Sesame oil: for nutty undertones use toasted sesame oil if you want even more robust flavor
- Warm water: to thin the peanut sauce lets you customize how creamy you want it
- Red cabbage and green cabbage: finely shredded for vibrant color and crunch fresher heads will feel tight and dense
- Carrot: julienned or grated for pop of color and natural sweetness look for smooth and bright carrots
- Red bell pepper: thinly sliced for extra crunch and vivid color choose peppers with firm and glossy skin
- Green onions: sliced for mild sharpness and color avoid limp or yellowed stalks
- Fresh cilantro: coarsely chopped for herbaceous contrast go for bunches with perky leaves and no wilting
- Butter lettuce or Bibb lettuce: whole leaves that act as natural wraps choose leaves that feel crisp to the touch
- Roasted peanuts: roughly chopped for crunchy garnish get dry roasted for the most flavor
- Lime wedges: on the side for spritzing pick plump juicy limes for best results
Instructions
- Prepare the Peanut Sauce:
- In a medium mixing bowl whisk together creamy peanut butter soy sauce lime juice honey or maple syrup rice vinegar sriracha if using and sesame oil. The mixture may be thick at first. Add warm water a tablespoon at a time whisking until the sauce becomes smooth and pourable but still clings to a spoon. Set aside so the flavors meld.
- Make the Crunchy Slaw:
- In a large bowl combine the finely shredded red and green cabbage carrot red bell pepper sliced green onions and chopped cilantro. Drizzle in rice vinegar and sesame oil then season carefully with salt and black pepper. Toss thoroughly until the slaw gleams and looks even. Set aside to let it marinate briefly.
- Cook the Chicken:
- Heat vegetable oil in a large skillet over medium-high until it shimmers. Add the finely diced chicken and let it sear undisturbed for one minute for best browning. Add minced garlic and grated ginger scattering them evenly over the chicken. Stir frequently and cook five to six minutes until the chicken is no longer pink and develops a lightly toasted edge. Splash in soy sauce and season with salt and pepper to taste. Cook for one more minute to let the flavors soak in.
- Coat the Chicken in Peanut Sauce:
- Turn off the heat and immediately pour in the prepared peanut sauce. Stir until every morsel of chicken is well coated and glistening. The warmth will loosen the sauce and help it sink into the chicken.
- Assemble Lettuce Cups:
- Arrange butter lettuce leaves on a serving platter. Spoon a generous pile of peanut chicken into the center of each leaf. Top with crunchy slaw making sure each cup looks colorful and abundant. Sprinkle with roughly chopped peanuts for added crunch.
- Serve and Garnish:
- Arrange lime wedges around the platter. Each person can spritz a wedge over their own cup just before eating for a burst of brightness.
Save I adore how the lime brings everything to life it reminds me of dinners with my daughter where she would help squeeze limes at the table determined to get every last drop into her lettuce cup. The roasted peanuts on top are our running joke for who sneaks the most from the bowl before serving.
Storage Tips
Store leftover chicken and peanut sauce mixed together in an airtight container in the fridge for up to three days. The slaw is best kept in a separate container so it stays crisp. Wait to assemble the lettuce cups until just before serving so the leaves do not wilt. If packing for lunch you can roll the chicken and slaw in the lettuce and wrap individually in parchment.
Ingredient Substitutions
Swap chicken for firm tofu or tempeh for a vegetarian take. Try sunflower seed butter if peanuts are an issue just note the flavor will shift. You can use gluten-free soy sauce such as tamari or coconut aminos to suit dietary needs. For extra veggies add thinly sliced snap peas or cucumber into the slaw.
Serving Suggestions
Serve as a hands-on appetizer or a main dish with sticky rice on the side to round out the meal. They work beautifully beside rice noodles tossed in extra peanut sauce if you want something more filling. I like to offer extra lime and herbs for guests to customize each cup.
Cultural and Historical Context
Lettuce wraps have origins across Southeast Asia with many flavorsome fillings using chicken or pork. The Thai twist here is the creamy-spicy peanut sauce which is often found drizzled on satay skewers. Slaw brings an added crunchy freshness—a nod to traditional Thai salads which balance tang sweet heat and vibrant color.
Seasonal Adaptations
Swap in snap peas or grated radish in spring Add mango or julienned cucumber during summer for sweetness Roast some butternut squash for a heartier fall twist
Success Stories
My neighbor tried this recipe on a whim for her daughter’s birthday and the platter disappeared long before the cupcakes. A friend who is gluten-intolerant loves how the dish lets her indulge with no tweaking required. Even those new to Thai-inspired flavors beg for the peanut sauce recipe so they can use it everywhere.
Freezer Meal Conversion
The chicken and peanut sauce mixture freezes beautifully in a sealed container for up to two months. Thaw overnight in the fridge then reheat gently in a skillet with a dash of water to loosen. Prepare fresh slaw and lettuce cups on serving day for texture.
Save This recipe is a fun way to bring bold flavors and fresh crunch to your table in under an hour. Whether it is for family dinners or lively gatherings these lettuce cups always deliver brightness and delight.