Peanut Chicken Lettuce Wraps
I love “clean-out-your-fridge” recipes where you literally clean out your fridge by using up all your leftover veggies from your fridge and freezer to create a pretty darn good recipe. That’s what this was. After making Pioneer Woman’s fantastic Tofu Lettuce Wraps, I still had at least 3/4 of a bag of Romaine lettuce hearts left that I had absolutely no idea what to do with. After some brainstorming, I figured I’d just make more lettuce wraps. They’re not only super easy to make but these babies are packed with lots of protein and veggies along with that added crunch from the peanuts, all swimming around in a flavorful stir-fry sauce. Oh and you can’t forget that generous drizzle of Sriracha for extra spiciness. Mmmmmm…
Peanut Chicken Lettuce Wraps (adapted from She Wears Many Hats):
Yields 3-4 servings
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons canola oil
- 2 cloves garlic, minced
- 1/2 cup sliced cremini mushrooms
- 1 teaspoon soy sauce
- 1/3 cup corn kernels, fresh or frozen
- 3 green onions, sliced
- 1/4 cup peanuts, chopped
- Romaine lettuce hearts
- Sriracha, for serving
For the stir-fry sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
To make the stir-fry sauce, whisk together the soy sauce, rice vinegar, ginger, cayenne pepper, sesame oil and brown sugar in a small bowl; set aside.
Dice the chicken into bite-size pieces.
Heat canola oil in a large skillet over medium high heat. Add the chicken and cook, turning occasionally, until golden, about 5-6 minutes. Transfer to a plate.
Add the garlic and mushroom and saute until fragrant, about 1 minute.
Stir in the soy sauce. (Be careful, there may be some splattering!)
Add the corn and green onions.
Cook, stirring frequently, until heated through, about 2-3 minutes.
Stir in the chicken, peanuts and the sauce mixture until well-combined and heated through, about 2 minutes.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Drizzle with a few drops of Sriracha, if desired.