Description
These Thai Peanut Chicken Lettuce Boats are a fresh, flavorful, and healthy dish perfect for a light lunch or dinner. Tender chicken breast pieces are sautéed with garlic, green onions, and red bell pepper, then coated in a creamy, tangy peanut sauce with a hint of heat from sriracha. Served in crisp romaine lettuce leaves, this recipe delivers a delicious combination of textures and bold Thai-inspired flavors in every bite.
Ingredients
Scale
Protein 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
Instructions
- Prepare the Chicken: Dice the chicken breasts into bite-sized pieces. Heat a skillet over medium heat with a little oil. Sauté the chicken pieces until they turn golden brown and are cooked through, about 5-7 minutes.
- Add Aromatics: Add the minced garlic and finely chopped green onions to the skillet with the chicken. Stir and cook until fragrant, about 1 minute, ensuring the garlic doesn’t burn.
- Cook the Vegetables: Incorporate the diced red bell pepper into the skillet. Cook for an additional 2-3 minutes until the pepper softens slightly but still retains some crunch.
- Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, low-sodium soy sauce, fresh lime juice, honey or maple syrup, and sriracha sauce until the mixture is smooth and well combined.
- Assemble the Lettuce Boats: Spoon the warm chicken mixture into the romaine lettuce leaves to form individual boats. Drizzle some of the peanut sauce over each if desired for extra flavor.
- Serve: Plate the lettuce boats with lime wedges on the side to squeeze over just before eating for a fresh burst of citrus.
Notes
- You can adjust the spiciness by varying the amount of sriracha according to your preference.
- For a vegetarian version, substitute chicken with firm tofu or tempeh.
- Use crunchy peanut butter if you prefer texture in your sauce.
- Serve immediately to keep the lettuce crisp and fresh.
- Leftovers can be stored separately (chicken mixture and lettuce) to maintain texture.
