Go Back
When it comes to vibrant and exciting meals, few dishes can match the appeal of Spicy Thai Peanut Chicken Lettuce Boats. This recipe combines the bold flavors of Thailand with a fresh and healthy twist, making it an ideal choice for a quick weeknight dinner or an impressive appetizer for gatherings. The beauty of this dish lies not only in its rich taste but also in its presentation—colorful ingredients are nestled in crisp lettuce leaves, creating a visually appealing and deliciously interactive dining experience.

Spicy Thai Peanut Chicken Lettuce Boats

Dive into the delicious world of Spicy Thai Peanut Chicken Lettuce Boats, a dish that combines vibrant Thai flavors with a healthy twist. This recipe features juicy chicken, crunchy vegetables, and a creamy peanut sauce, all wrapped in crisp lettuce leaves. Perfect for a quick dinner or an eye-catching appetizer, these lettuce boats provide a fun dining experience that is both nutritious and satisfying. Discover the joy of creating a colorful, flavorful meal that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs, diced

1 cup shredded carrots

½ cup red bell pepper, finely chopped

½ cup snap peas, chopped

3 tablespoons vegetable oil

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

¼ cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

¼ cup creamy peanut butter

1 tablespoon Sriracha (adjust to taste)

1 tablespoon lime juice

Salt and pepper to taste

1 head of butter or Romaine lettuce, leaves separated

Fresh cilantro, chopped (for garnish)

Chopped peanuts (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: In a medium bowl, season the diced chicken thighs with salt and pepper. Set aside.

    Make the Sauce: In a small bowl, mix together soy sauce, honey, rice vinegar, peanut butter, Sriracha, and lime juice. Whisk until smooth and well combined. Set aside.

      Cook the Chicken: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.

        Saute Chicken: Add the seasoned chicken to the skillet and cook for about 5-7 minutes or until browned and cooked through. Stir occasionally to ensure even cooking.

          Add Vegetables: Once the chicken is cooked, add the shredded carrots, red bell pepper, and snap peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

            Combine with Sauce: Pour the peanut sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes until heated through, adjusting the spice level with more Sriracha if desired.

              Assemble the Boats: Take a lettuce leaf and spoon a generous amount of the spicy peanut chicken mixture into the center.

                Garnish and Serve: Top with chopped cilantro and peanuts. Serve with lime wedges on the side for an extra zing.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings