Thai Peanut Chicken Lettuce Boats Recipe
If you’re searching for a dish that’s light, vibrant, and packed with the punchy flavors Thailand is famous for, look no further than these Thai Peanut Chicken Lettuce Boats. Each bite brings together tender ground chicken, a creamy savory-sweet peanut sauce, and crisp, cooling lettuce. Whether you’re after a weeknight dinner, a fresh party appetizer, or a meal that’s both healthy and downright craveable, this recipe truly shines. There’s something about scooping up that saucy, aromatic filling in a delicate lettuce leaf that just never gets old!
Ingredients You’ll Need
The beauty of Thai Peanut Chicken Lettuce Boats lies in how approachable the ingredients are—each one plays a crucial role in bringing big taste and wonderful textures. Let’s take a closer look at what you’ll need and why you don’t want to skip a single element.
- Ground chicken: Lean and mild, it soaks up the bold peanut sauce while staying juicy and light.
- Sesame oil: Just a tablespoon adds unmistakable toasty depth, making the filling ultra aromatic.
- Garlic (minced): Two cloves deliver that classic irresistible fragrance and subtle heat.
- Fresh ginger (minced): Zippy and bright, it wakes up every bite of the mixture.
- Red bell pepper (finely diced): Adds crunch and gorgeous color for a little sweetness.
- Shredded carrots: They bring juicy texture and vibrant orange hues—plus a touch of natural sweetness.
- Green onions (sliced): Lively and fresh, they bring a little bite and pop of green at the end.
- Unsalted roasted peanuts (chopped): These are the surprise pocket of crunch and nutty flavor in every boat.
- Butter lettuce or romaine (leaves separated): Your edible “boats”—cool, crisp, and perfect for scooping.
- Fresh cilantro (chopped): Herbal, refreshing, and sensational when sprinkled on top.
- Creamy peanut butter: The star of the sauce—rich, nutty, and totally luscious.
- Soy sauce or tamari: Salty and umami-packed; opt for tamari if you want these to be gluten-free.
- Rice vinegar: Brings tang and lightness, balancing out the creamy sauce.
- Honey or maple syrup: Adds gentle sweetness, contrasting beautifully with the savoriness.
- Lime juice: Brings that all-important zing and a whisper of tropical brightness.
- Sriracha or chili garlic sauce: For a customizable kick of heat—add more or less as you like.
- Warm water: Just enough to give the peanut sauce that perfect pourable consistency.
How to Make Thai Peanut Chicken Lettuce Boats
Step 1: Make the Peanut Sauce
Give your sauce ingredients a good whisk in a small bowl: peanut butter, soy sauce or tamari, rice vinegar, honey or maple syrup, lime juice, sriracha, and a splash of warm water. It’ll take on an almost silky texture and a flavor that dances between savory, tangy, sweet, and spicy. This easy homemade sauce is the heartbeat of these Thai Peanut Chicken Lettuce Boats—taste and tweak to get the zing just right for you.
Step 2: Sauté Aromatics
Heat a skillet over medium and pour in the sesame oil. Once warm, sizzle the garlic and fresh ginger for about 30 seconds until fragrant. This quick step infuses the oil so the whole dish carries those unmistakably bold Thai-inspired flavors right from the start.
Step 3: Cook the Chicken
Add your ground chicken to the skillet. Use a spatula to break it into small pieces, and let it cook until completely opaque and no longer pink—about 5 or 6 minutes. The chicken should be juicy and lightly browned, creating the perfect foundation for the sauce and veggies.
Step 4: Add the Veggies
Toss in the finely diced red bell pepper and shredded carrots. Sauté them alongside the chicken for another 2 or 3 minutes, just until they’re a bit softened but still have that gentle crunch. This step really builds up the filling’s texture and brings beautiful color to the mixture.
Step 5: Stir in the Peanut Sauce
Pour that magical peanut sauce into the pan and stir it all together so the chicken and veggies are well coated. Warm everything through for a minute or two—watch as the sauce thickens slightly and glossy goodness clings to every piece. This is where your Thai Peanut Chicken Lettuce Boats get their signature flavor.
Step 6: Finish with Herbs and Peanuts
Remove the pan from the heat. Sprinkle in the sliced green onions, chopped peanuts, and lots of fresh cilantro. These ingredients add layers of crunch and pops of color, bringing true freshness to every bite.
Step 7: Assemble Your Lettuce Boats
Take your lettuce leaves (butter or romaine both work great) and spoon a generous amount of the filling into each one. Don’t be shy—the contrast of warm, saucy chicken and cool, crisp lettuce is top tier. Serve Thai Peanut Chicken Lettuce Boats right away, and watch them disappear!
How to Serve Thai Peanut Chicken Lettuce Boats
Garnishes
The right garnishes give these lettuce boats a final boost: a sprinkle of extra chopped peanuts for crunch, fresh cilantro for herbal brightness, and a quick squeeze of lime for vibrant tang. If you like a little extra heat, a tiny drizzle of sriracha over the top is simply perfect. These touches make each bite a mini flavor bomb.
Side Dishes
Pair Thai Peanut Chicken Lettuce Boats with simple sides to make a meal. Think jasmine rice or coconut rice for something a bit more filling, or a fresh cucumber salad tossed with a quick vinaigrette to stay crisp and refreshing. Even a handful of pickled veggies on the side can add a nice punch of acidity.
Creative Ways to Present
For parties, set up a “lettuce boat bar” with the chicken filling kept warm and bowls of garnishes for everyone to create their own. Or, arrange boats on a large platter, rainbow-style, for a dramatic centerpiece. You can even go family-style with the filling spooned into a big bowl surrounded by lettuce leaves, letting everyone dig in together. Presentation makes these boats even more fun to eat!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra filling, just pop it into an airtight container and refrigerate for up to three days. Store the lettuce leaves separately in a zip-top bag lined with paper towels so they stay nice and crisp. Assemble fresh boats just before eating for the best texture.
Freezing
While the lettuce itself isn’t freezer-friendly, the chicken and veggie filling freezes beautifully. Let it cool completely, then pack into freezer-safe containers for up to two months. Thaw overnight in the fridge and you’ll be halfway to crave-worthy Thai Peanut Chicken Lettuce Boats at a moment’s notice.
Reheating
Gently warm the filling in a skillet over low heat, or give it a quick zap in the microwave until heated through. If the sauce seems a bit thick after chilling, stir in a splash of water or a squeeze of lime juice to loosen it up and bring back that glossy, saucy finish!
FAQs
Can I use a different protein instead of ground chicken?
Absolutely! Ground turkey or even ground pork work just as well. You can also opt for tofu crumbles or finely chopped mushrooms for a vegetarian spin—just make sure to cook out any excess moisture so your Thai Peanut Chicken Lettuce Boats stay nice and hearty!
Is there a nut-free version?
Totally! Swap out the peanut butter for sunflower seed butter and use roasted sunflower seeds in place of peanuts. You’ll still capture that rich, savory flavor and signature crunch without any nuts at all.
What lettuce variety works best?
Butter lettuce is wonderfully tender and forms perfect little cups, but romaine works in a pinch—just pick the smaller inner leaves for best results. Both hold up well to the warm filling and give your boats that refreshing crunch.
Can I make the filling ahead of time?
Yes! The peanut chicken filling holds up beautifully in the fridge for a few days. Just store the filling and lettuce separately, reheat gently, and assemble Thai Peanut Chicken Lettuce Boats right before serving.
How spicy are these lettuce boats?
The beauty here is that you control the spice level. As written, the recipe is mildly zippy, but you can easily add more sriracha or chili garlic sauce to heat things up—or omit it altogether for a milder boat. Fun for everyone!
Final Thoughts
Thai Peanut Chicken Lettuce Boats are the kind of joyful meal that just begs to be shared—colorful, crunchy, and packed with addictive flavors. Dive in and make them your own; you’ll quickly see why they’re a forever favorite in my kitchen. Give them a try, and I’m willing to bet they’ll earn a spot in your regular rotation too!
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Thai Peanut Chicken Lettuce Boats Recipe
- Total Time: 25 minutes
- Yield: 4 servings (about 3–4 lettuce boats per serving) 1x
- Diet: Non-Vegetarian
Description
These Thai Peanut Chicken Lettuce Boats are a flavorful and healthy dish that combines the zesty taste of Thai cuisine with the crunch of fresh lettuce. The ground chicken is cooked in a delicious peanut sauce and topped with crunchy peanuts and fresh cilantro, all wrapped in crisp lettuce leaves.
Ingredients
For the Chicken Filling:
- 1 pound ground chicken
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, finely diced
- 1 cup shredded carrots
- 1/4 cup green onions, sliced
- 1/2 cup unsalted roasted peanuts, chopped
- 1 head butter lettuce or romaine, separated into leaves
- 1/4 cup chopped fresh cilantro
For the Peanut Sauce:
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice
- 1 teaspoon sriracha or chili garlic sauce
- 2–3 tablespoons warm water to thin
Instructions
- Prepare the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, sriracha, and warm water until smooth; set aside.
- Cook the Chicken Filling: Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, sauté for 30 seconds until fragrant. Add ground chicken and cook, breaking it up, until no longer pink, about 5–6 minutes. Stir in bell pepper and carrots; cook for 2–3 minutes until slightly softened. Pour in peanut sauce and stir until chicken and vegetables are well coated and heated through.
- Finish and Serve: Remove from heat and stir in green onions, peanuts, and cilantro. Spoon the mixture into lettuce leaves and serve immediately.
Notes
- For a low-sodium version, use reduced-sodium soy sauce.
- You can substitute almond butter or sunflower seed butter for peanut butter.
- This filling can also be served over rice or noodles for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Thai-Inspired, Fusion
Nutrition
- Serving Size: about 4 lettuce boats
- Calories: 290
- Sugar: 7 g
- Sodium: 630 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 70 mg
