Ingredients
Method
Make Peanut Sauce
- In a small bowl, combine the peanut butter, soy sauce, lime juice, brown sugar, garlic, and ginger. Whisk until smooth, adding 2 to 3 tablespoons of water if needed to reach a drizzling consistency. Refrigerate until ready to use, then whisk again before serving.
Prep the Vegetables
- Peel and shred the carrots using a box grater or food processor. Finely dice the shallots, mince the garlic, grate the ginger, and chop the cilantro. Set all aside.
Cook the Chicken Mixture
- Heat the vegetable oil and sesame oil together in a large skillet over medium-high heat. Add the ground chicken, shredded carrots, and diced shallots. Cook, breaking the chicken into small crumbles with a spoon, until the chicken is no longer pink.
Stir in Garlic and Ginger
- Once the chicken is almost fully browned, stir in the minced garlic and grated ginger. Continue cooking for 2 to 3 minutes until the chicken is nicely browned and the aromatics are fragrant.
Stir in Hoisin Sauce
- Pour the hoisin sauce over the chicken mixture and stir well to coat. Cook for about 1 minute until everything is heated through.
Finish with Cilantro
- Remove the skillet from the heat and stir in the chopped cilantro until just wilted.
To Serve
- Spoon several tablespoons of the warm chicken mixture into the center of each butter lettuce leaf, taco-style. Drizzle with the peanut sauce right before serving.
Nutrition
Notes
For a gluten-free version, use tamari instead of soy sauce and a gluten-free hoisin sauce. Swap ground chicken with ground turkey or finely chopped mushrooms for a vegetarian twist. The peanut sauce can be made up to 3 days ahead; store in the fridge. Leftover chicken filling keeps well for 4 days in an airtight container. For extra crunch, top with sliced almonds or crushed peanuts. Lettuce wraps are best assembled just before eating to keep the leaves crisp. If butter lettuce is unavailable, use romaine hearts or iceberg lettuce cups.