Peanut-Sesame Chicken Lettuce Cups Recipe

Introduction

These Peanut-Sesame Chicken Lettuce Cups offer a vibrant and flavorful twist on a classic dish. Crisp lettuce cups are filled with tender, saucy shredded chicken and topped with quick-pickled vegetables for a refreshing crunch.

Ingredients

• 3 tbsp. rice wine vinegar
• 2 tbsp. granulated sugar
• 2 tsp. kosher salt
• 2 Persian cucumbers, halved lengthwise and thinly sliced
• 2 carrots peeled, halved, and thinly sliced
• 1/2 c. shredded purple cabbage
• 3 tbsp. peanut oil
• 1 2″ piece fresh ginger, minced
• 2 large cloves garlic, minced
• 4 dried red chili peppers, crushed (or 2 tsp. crushed red pepper flakes)
• 1 green onion, thinly sliced, plus more for serving
• Kosher salt, to taste
• 1 tbsp. white sesame seeds, plus more for serving
• 1/4 c. peanut butter, creamy
• 2 tbsp. cold water
• 1 1/2 lb. Tyson® Individually Frozen Boneless Skinless Chicken Breasts (about 3 breasts)
• Butterhead lettuce, for serving
• Roasted peanuts, for serving
• Lime wedges, for serving

Instructions

1. Step 1: Make quick pickles by combining rice wine vinegar, sugar, kosher salt, cucumbers, carrots, and shredded cabbage in a medium bowl. Toss until well combined and set aside.
2. Step 2: Heat peanut oil in a medium skillet over medium heat. Add minced ginger, garlic, crushed red chili peppers, sliced green onion, 1/2 teaspoon kosher salt, and 1 tablespoon white sesame seeds. Cook, stirring frequently, until fragrant and garlic and sesame seeds turn golden, about 3 to 4 minutes. Transfer mixture and oil to a large bowl and set aside.
3. Step 3: Return skillet to medium heat. Add chicken breasts and season with 1/2 teaspoon kosher salt. Cover with a lid and cook for 10 minutes on each side, or until the internal temperature reaches 165°F (74°C).
4. Step 4: While chicken cooks, whisk peanut butter, 2 tablespoons of the quick-pickle juice, and cold water into the bowl with the oil-ginger mixture to create the peanut sauce.
5. Step 5: Transfer cooked chicken to the bowl with peanut sauce and shred it using two forks. Toss the shredded chicken until evenly coated with the sauce.
6. Step 6: To serve, spoon the sauced chicken into butterhead lettuce leaves. Garnish with additional green onions, quick pickles, extra sesame seeds, roasted peanuts, and lime wedges.

Tips & Variations

• For a vegetarian option, substitute the chicken with shredded tofu or tempeh and omit the chicken cooking step.
• You can adjust the heat level by reducing or increasing the amount of crushed red chili peppers.
• Use crunchy peanut butter to add texture to the sauce if desired.
• Try using iceberg or romaine lettuce if butterhead is unavailable.

Storage

Store any leftover sauced chicken and quick pickles separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a microwave or skillet before serving. Keep the lettuce fresh and assemble cups just before eating to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of frozen?

Yes, fresh chicken breasts can be used. Adjust cooking time as needed to ensure the chicken reaches an internal temperature of 165°F (74°C).

Is there a substitute for peanut butter?

You can use almond butter or sunflower seed butter as alternatives, but the flavor and texture will change slightly.

Peanut-Sesame Chicken Lettuce Cups Recipe

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These Peanut-Sesame Chicken Lettuce Cups are a vibrant and flavorful dish featuring tender, shredded chicken coated in a creamy peanut sauce with a hint of spice and zest. Served in crisp butterhead lettuce cups and topped with crunchy quick pickled vegetables, roasted peanuts, and fresh lime, this recipe offers a refreshing and healthy way to enjoy a protein-packed meal with Asian-inspired flavors.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Quick Pickles

• 3 tbsp rice wine vinegar
• 2 tbsp granulated sugar
• 2 tsp kosher salt
• 2 Persian cucumbers, halved lengthwise and thinly sliced
• 2 carrots, peeled, halved, and thinly sliced
• 1/2 cup shredded purple cabbage

Chicken and Sauce

• 3 tbsp peanut oil
• 1 2″ piece fresh ginger, minced
• 2 large cloves garlic, minced
• 4 dried red chili peppers, crushed (or 2 tsp crushed red pepper flakes)
• 1 green onion, thinly sliced, plus more for serving
• Kosher salt, to taste (approximately 1 tsp total divided)
• 1 tbsp white sesame seeds, plus more for serving
• 1/4 cup creamy peanut butter
• 2 tbsp cold water
• 1 1/2 lb Tyson® Individually Frozen Boneless Skinless Chicken Breasts (about 3 breasts)

To Serve

• Butterhead lettuce leaves
• Roasted peanuts, for garnish
• Lime wedges, for garnish

Instructions

1. Make Quick Pickles: In a medium bowl, combine rice wine vinegar, sugar, kosher salt, cucumbers, carrots, and shredded purple cabbage. Toss well to evenly coat the vegetables and set aside to allow flavors to meld while preparing the rest of the dish.
2. Prepare the Flavorful Oil Mixture: Heat a medium skillet over medium heat and add peanut oil. Stir in minced ginger, garlic, crushed dried red chili peppers or red pepper flakes, green onion, 1/2 teaspoon kosher salt, and white sesame seeds. Cook the mixture, stirring frequently, until fragrant and the garlic and sesame seeds turn golden, about 3 to 4 minutes. Transfer this aromatic oil mixture into a large bowl and set aside.
3. Cook the Chicken: Return the same skillet to medium heat and add the chicken breasts. Season them with the remaining 1/2 teaspoon kosher salt. Cover the skillet with a lid and cook the chicken for about 10 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
4. Make the Peanut Sauce: While the chicken cooks, whisk together peanut butter, 2 tablespoons of the quick pickle juice (from the pickled vegetables), and cold water into the reserved bowl containing the oil-ginger mixture. Stir until smooth and combined.
5. Shred and Toss Chicken: Once cooked, transfer the chicken breasts to the bowl with the peanut sauce. Using two forks, shred the chicken finely and toss it gently to ensure each shred is coated evenly with the creamy peanut sauce.
6. Assemble the Lettuce Cups: Serve the peanut-sesame shredded chicken in butterhead lettuce cups. Garnish each cup with additional sliced green onions, reserved quick pickles, extra sesame seeds, roasted peanuts, and lime wedges for squeezing over before eating.

Notes

• For extra heat, add more crushed red chili peppers or red pepper flakes according to your spice preference.
• You can substitute peanut butter with almond butter if there’s a peanut allergy, but it will change the flavor profile slightly.
• Use fresh butterhead or Bibb lettuce leaves for the best texture and easy handling as cups.
• Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
• Adjust the sugar in the quick pickles to your taste for more or less sweetness.

Keywords: Peanut Sesame Chicken, Lettuce Cups, Asian Chicken Lettuce Wraps, Peanut Sauce Chicken, Quick Pickles, Healthy Chicken Recipe