Thai Peanut Chicken Lettuce Cups (Printable)

Tender chicken in Thai peanut sauce and crisp slaw, served in lettuce cups for a flavorful, light meal.

# Components:

→ For the Chicken

01 - 1.1 pounds boneless, skinless chicken breasts or thighs, finely diced
02 - 1 tablespoon vegetable oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon fresh ginger, grated
05 - 1 teaspoon soy sauce
06 - Salt and pepper, to taste

→ For the Thai Peanut Sauce

07 - 1/3 cup creamy peanut butter
08 - 2 tablespoons soy sauce
09 - 1 tablespoon freshly squeezed lime juice
10 - 1 tablespoon honey or maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sriracha, optional, adjust to taste
13 - 2 teaspoons sesame oil
14 - 2 to 3 tablespoons warm water, as needed

→ For the Crunchy Slaw

15 - 1 cup red cabbage, finely shredded
16 - 1 cup green cabbage, finely shredded
17 - 1 medium carrot, julienned or grated
18 - 1/2 red bell pepper, thinly sliced
19 - 2 green onions, thinly sliced
20 - 2 tablespoons fresh cilantro, chopped
21 - 1 tablespoon rice vinegar
22 - 1 teaspoon sesame oil
23 - Salt and pepper, to taste

→ For Serving

24 - 12 large butter lettuce or Bibb lettuce leaves, washed and patted dry
25 - 2 tablespoons roasted peanuts, roughly chopped
26 - Lime wedges

# Directions:

01 - In a bowl, thoroughly combine peanut butter, soy sauce, lime juice, honey, rice vinegar, sriracha, and sesame oil. Whisk in warm water, a tablespoon at a time, until the mixture is creamy and pourable. Set aside.
02 - In a large mixing bowl, combine red cabbage, green cabbage, carrot, bell pepper, green onions, and cilantro. Drizzle in rice vinegar and sesame oil, season with salt and pepper, and toss until evenly coated. Reserve for serving.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken, garlic, and ginger. Cook for 5 to 6 minutes, stirring often, until chicken is fully cooked and lightly browned. Stir in soy sauce, salt, and pepper.
04 - Remove the skillet from heat. Pour the prepared peanut sauce over the chicken and stir until all pieces are well coated.
05 - Arrange the lettuce leaves on a serving platter. Spoon generous portions of peanut chicken into each lettuce cup, then top with the crunchy slaw. Sprinkle with chopped roasted peanuts.
06 - Present with lime wedges on the side for squeezing over the cups just before eating.

# Expert Advice:

01 -
  • Ready in forty minutes for super speedy weeknights
  • Customizable with tofu for a plant-based version
  • Crunchy slaw brings serious texture and color
  • Packed with bold Thai-inspired flavors but easy enough for any home cook
  • Lettuce keeps things light and gluten-friendly when needed
02 -
  • High in protein delivers a satisfying meal that feels light but keeps you full
  • Lettuce cups make it naturally gluten-free with a tamari swap
  • The peanut sauce alone is magic try on noodles or grilled veggies
03 -
  • For even cooking dice the chicken into small even pieces which also helps every bite get fully coated in sauce
  • Always use freshly squeezed lime juice because bottled versions taste flat by comparison
  • Do not rush the slaw—toss it well then let it rest so the veggies soak up the dressing and soften just slightly
  • I learned the hard way not to skip the warm water in the sauce that small step keeps it from being too thick to coat the chicken

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