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This Thai-inspired peanut chicken lettuce wrap recipe transforms simple ingredients into a vibrant meal that brings restaurant flavors to your home kitchen. Each bite delivers the perfect balance of spicy curry-marinated chicken, crunchy vegetables, and creamy peanut sauce, all wrapped in crisp butter lettuce cups.
I first created these lettuce wraps when looking for a lighter dinner option that wouldn't sacrifice flavor. Now they've become our go-to summer meal when we want something quick but impressive enough for guests.
Ingredients
- Boneless skinless chicken breast: Diced into 3/4" pieces creates the perfect bite-sized protein that cooks quickly and evenly
- Olive oil: Helps the marinade stick to the chicken while promoting beautiful browning
- Red curry paste: Provides authentic Thai flavor with depth you can't get from powder alone
- Curry powder: Enhances the spice profile with warm aromatic notes
- Garlic powder: Infuses the chicken with savory flavor without burning like fresh garlic might
- Ginger paste: Adds bright zing that balances the richness of the other flavors
- Kosher salt: Brings out all the flavors without tasting too salty like table salt can
- Fresh cracked pepper: Adds subtle heat and complexity
- Butter lettuce: Offers the perfect tender yet sturdy vessel for holding the filling
- Peanut sauce: Delivers creamy richness that ties everything together
- Quick pickled veggies: Add essential crunch and acidity to balance the dish
- Fresh herbs and crushed peanuts: Provide the finishing touches that elevate the wraps
Step-by-Step Instructions
- Create the Marinade:
- Combine olive oil with curry paste, curry powder, garlic powder, ginger paste, and a couple large pinches of salt and pepper in a bowl. This creates a concentrated flavor paste that will penetrate the chicken as it marinates.
- Marinate the Chicken:
- Add diced chicken to the marinade and toss thoroughly to ensure each piece is evenly coated with the curry mixture. Cover the bowl and refrigerate for 1-2 hours, allowing the flavors to infuse the meat completely.
- Prepare for Cooking:
- Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15-30 minutes. This ensures even cooking by taking the chill off the meat. During this time, prepare your peanut sauce and set it aside.
- Master the Sear:
- Heat a large cast iron pan or skillet over medium heat until properly hot. Patience here is key. Add the chicken in a single layer, working in batches if necessary to prevent overcrowding. Overcrowded chicken will steam rather than develop a flavorful crust.
- Perfect the Chicken:
- Cook the chicken pieces, flipping occasionally to ensure all sides develop a deep golden-brown crust. This caramelization creates incredible flavor complexity. The chicken is done when no pink remains in the center and the exterior is beautifully browned.
- Assemble the Wraps:
- Arrange butter lettuce leaves on plates and fill each with a portion of the cooked chicken. Add quick-pickled vegetables and drizzle with peanut sauce. Garnish generously with fresh cilantro, sliced green onions, and chopped peanuts.
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The marinade is truly the secret weapon in this recipe. My children were initially suspicious of the curry flavor, but now they request these "chicken cups" almost weekly. The combination of red curry paste with the ginger creates such an aromatic profile that makes our kitchen smell amazing every time.
Make-Ahead Tips
The chicken can be marinated up to 24 hours in advance for deeper flavor and quicker dinner prep
Peanut sauce stays fresh in an airtight container in the refrigerator for up to 5 days
Quick-pickled vegetables can be made 3-4 days ahead and actually improve with time in the refrigerator
All components can be prepared separately and stored in the refrigerator, making assembly a breeze when you're ready to eat
Substitution Guide
- Ground turkey or firm tofu: Works beautifully in place of chicken for different dietary preferences
- Green curry paste: Can substitute for red curry paste for a slightly different flavor profile
- Natural peanut butter: Can replace prepared peanut sauce in a pinch, just thin it with a little water and add soy sauce and honey
- Iceberg or romaine lettuce: Can substitute for butter lettuce though they provide a different texture experience
Serving Suggestions
- Set up a build-your-own lettuce wrap bar for casual entertaining
- Serve alongside coconut rice for a more substantial meal
- Add sliced avocado for extra creaminess and healthy fats
- Turn into a bowl meal by serving all components over cauliflower rice or regular jasmine rice
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Frequently Asked Questions
- → How long should I marinate the chicken?
Marinate the chicken for 1-2 hours in the refrigerator for the best flavor. Then, allow it to sit at room temperature for 15-30 minutes before cooking to ensure even cooking.
- → Can I make the peanut sauce ahead of time?
Yes, the peanut sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days. You may need to thin it with a little water before serving if it thickens.
- → What can I substitute for butter lettuce?
If butter lettuce isn't available, you can substitute with iceberg lettuce, romaine hearts, or even large spinach leaves. For a different approach, you could also serve the chicken mixture over rice or in tortillas.
- → How do I make quick-pickled vegetables?
For quick-pickled vegetables, thinly slice carrots, cucumbers, and radishes. Combine equal parts rice vinegar and water with a pinch of sugar and salt, then pour over the vegetables. Let sit for at least 30 minutes before serving.
- → Can I prepare components of this dish in advance?
Yes! You can marinate the chicken overnight, make the peanut sauce up to 5 days ahead, and prepare the pickled vegetables a day in advance. Store everything separately in the refrigerator and assemble just before serving for the freshest result.
- → Is this dish gluten-free?
This dish can be gluten-free if you ensure your curry paste and other condiments don't contain gluten. Always check the labels on store-bought ingredients, particularly the red curry paste, as some brands may contain gluten.