It was one of those days…I had no clue what I felt like making for dinner, and I was unmotivated ( lazy) to go grocery shopping. I wanted something quick and easy that required only what I had on hand. Thankfully, this PW recipe met all those requirements. I thought the flavor was really good and I will make this again! Thanks for reading, enjoy
Thai Chicken Lettuce Wraps – adapted from The Pioneer Woman
*I only had one lime that gave me 2 TBSP of juice, so I used half for the marinade and half for the sauce*
- 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
- OPTION 1 MARINADE/SAUCE
- 1 Tablespoon Rice Wine Vinegar
- 1/4 cup Soy Sauce
- 1 teaspoon Pure Sesame Oil
- 1 teaspoon Hot Chili Oil
- Juice Of 2 Limes
- 1 Tablespoon Minced Fresh Ginger
- 2 Tablespoons Brown Sugar (optional)
- 1 teaspoon Cornstarch
- 2 Tablespoons Honey (or Brown Sugar)
- Peanut Or Canola Oil For Frying
For the Peanut Sauce
- 1/2 cup Peanut Butter (crunch/chunky Is Good!)
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Honey
- 1/2 teaspoon Hot Chili Oil
- 1 teaspoon Crushed Red Pepper
- Juice Of 2 Limes
- Water, As Needed For Thinning
- Romain lettuce leaves
- 1 whole carrot, julienned
- 1/2 cucumber, seeded and julienned
In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.
Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.
Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.
In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.
Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.
Peanut Sauce: To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.
Lay our lettuce leaves, add chicken, carrots and cucumber then top with peanut sauce.