Spicy Peanut Chicken Lettuce Wraps

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Spicy Peanut Chicken Lettuce Wraps

Winning Recipe of our Facebook Recipe Contest
Submitted by: Merry Graham from Newhall, CA

Merry's Spicy Peanut Chicken Lettuce Wraps recipe features Annie Chun's Teriyaki, Kung Pao, and Thai Peanut sauces.  Her lettuce wraps are not only easy, but also fun to make!  These wraps are great as an appetizer for a party or interactive dinner fun. 

  • 1lb boneless skinless chicken breasts, cubed
  • 1 tbsp peanut oil
  • 3/4 cup chopped fresh mushrooms
  • 1/2 cup canned water chestnuts, drained and diced
  • 1 tbsp minced fresh ginger root
  • 2 tbsp rice vinegar
  • 2 tbsp Annie Chun's Teriyaki Sauce
  • 3 tbsp Annie Chun's Kung Pao Sauce
  • 3 tbsp Annie Chun's Thai Peanut Sauce
  • 2 tsp cornstarch
  • 1/4 cup minced green onions
  • soy sauce and/or Annie Chun's Gochujang Sauce
  • 12 bibb or boston lettuce leaves
  • 1/4 cup minced fresh basil
  • 1/4 cup chopped peanuts, toasted

 

  1. In a large nonstick skillet coated with cooking spray, cook chicken in grapseed oil for 3 minutes; drain.
  2. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Set aside.
  3. In a small bowl, whisk the vinegar, Annie Chun's Teriyaki sauce, Annie Chun's Kung Pao sauce, Annie Chun's Thai Peanut sauce, corn starch, and onions.
  4. Pour on chicken mixture and cook for 3 minutes or until sauce is thick.
  5. Taste to adjust seasoning: saltiness by adding soy sauce and spicy-heat level by adding Annie Chun's Gochujang sauce.
  6. Spoon chicken onto lettuce leaves; sprinkle with peanuts and almonds.
Serves 6