Peanut-Sesame Chicken Lettuce Cups Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
