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Thai Peanut Chicken Lettuce Cups Flavorful and Fresh Dish

by on August 17, 2025
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Are you ready to try a dish that’s both fresh and full of flavor? Thai Peanut Chicken Lettuce Cups offer a burst of deliciousness in every bite. Picture tender ground chicken, vibrant veggies, and a creamy peanut sauce, all wrapped in crisp lettuce. In this post, I’ll share easy steps and tips to make this tasty recipe in no time. Let’s get started on creating your new favorite meal!

- 1 pound ground chicken - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 inch fresh ginger, grated The main ingredients create a solid base for flavor. Ground chicken adds protein and richness. Vegetable oil helps cook the chicken and adds a subtle flavor. Garlic and ginger give a fragrant kick that makes this dish pop. - 1 red bell pepper, finely diced - 1 medium carrot, grated - 1 tablespoon fresh cilantro, chopped - 1/4 cup roasted peanuts, chopped (for garnish) Adding vegetables boosts nutrition and color. The red bell pepper brings a sweet taste and crunch. Grated carrot adds texture and sweetness. Fresh cilantro gives a bright flavor, while roasted peanuts add a satisfying crunch on top. - 1 tablespoon soy sauce - 2 tablespoons creamy peanut butter - 1 tablespoon fresh lime juice - 1 tablespoon honey Sauces and seasonings tie everything together. Soy sauce adds saltiness and depth. Creamy peanut butter gives that iconic nutty flavor. Fresh lime juice brightens the dish, while honey balances with a touch of sweetness. This combo creates a rich and flavorful sauce that coats the chicken and veggies perfectly. Start by warming 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté these for about 1 minute. You want to stir often until they smell great. Next, add 1 pound of ground chicken to the skillet. Use a spatula to break it apart. Cook for about 5 to 7 minutes. Stir occasionally until the chicken turns brown and is fully cooked. Now, it’s time to add some color and crunch. Fold in 1 red bell pepper, finely diced, and 1 medium carrot, grated. Continue to sauté for another 3 to 4 minutes. The goal is to soften the veggies just a bit while keeping some of their bite. In a small bowl, whisk together 1 tablespoon of soy sauce, 2 tablespoons of creamy peanut butter, 1 tablespoon of fresh lime juice, and 1 tablespoon of honey. Mix until it is smooth and creamy. Pour this sauce over the chicken and vegetables in your skillet. Stir everything well to coat it evenly. Cook for another 2 to 3 minutes. This lets the flavors combine beautifully. Finally, gently stir in some chopped cilantro for a fresh kick. To serve, take the chicken mixture and spoon it into individual lettuce leaves. I like to use butter or iceberg lettuce for a nice crunch. For a finishing touch, sprinkle some chopped roasted peanuts on top. This adds an extra crunch that is just delightful. You can also garnish with extra cilantro and lime wedges for a vibrant presentation. Enjoy your flavorful Thai Peanut Chicken Lettuce Cups! To ensure your chicken is cooked properly, use a meat thermometer. The chicken should reach 165°F. This keeps it safe to eat and juicy. When sautéing vegetables, cut them into small pieces. This helps them cook evenly and fast. Add the red bell pepper and carrot after the chicken is browned. Cook them just until they are soft but still crisp. If your peanut sauce is too thick, add a little water or more lime juice. Whisk it well until it reaches your desired consistency. You can also vary the flavor by adding spices. Try a pinch of chili flakes for heat or a dash of sesame oil for depth. Plating is key for a great meal. Arrange the filled lettuce cups on a large platter. Garnish with extra cilantro leaves and roasted peanuts. This adds color and texture. Serve with lime wedges on the side. The lime juice will brighten the flavors and look fresh on the plate. {{image_4}} You can switch the ground chicken for ground turkey. Ground turkey has a lighter flavor. It still works well with the peanut sauce. If you want a plant-based option, try crumbled tofu or tempeh. These options soak up the flavors nicely and fit well in the cups. Feel free to get creative with your sauces. You can use almond butter or cashew butter instead of peanut butter. Each nut butter brings a new twist to the dish. For a kick, add some sriracha or chili paste to your sauce. This will give your cups a spicy edge. Add more veggies to your mix for extra crunch and color. Try diced cucumbers, shredded cabbage, or snap peas. These add freshness to each bite. You can also use seasonal veggies like zucchini or bell peppers in summer. They will keep your dish vibrant and tasty. After making Thai Peanut Chicken Lettuce Cups, store the chicken mixture in an airtight container. It keeps well in the fridge for up to three days. Make sure to let it cool before sealing. For the lettuce, store the leaves in a damp paper towel inside a plastic bag. This keeps them crisp. Use them within two days for the best taste. To reheat the chicken mixture, warm it in a skillet over medium heat. Stir it often to keep the texture nice. You can also microwave it in short bursts. For leftover sauce, heat it gently on the stove or in the microwave. This helps keep the rich flavors intact. Yes, you can freeze the chicken mixture. Place it in a freezer-safe container. It lasts up to three months frozen. When you are ready to eat, thaw it in the fridge overnight. Reheat it in a skillet or microwave before serving. Yes, you can prepare the chicken mix ahead. Cook the chicken and veggies. Store the mix in a container. Keep it in the fridge for up to two days. When ready to serve, reheat the mix. Spoon it into the lettuce cups, and enjoy! Lettuce cups pair well with many side dishes. Here are some options: - Steamed jasmine rice - Thai cucumber salad - Crispy spring rolls - Grilled vegetables These sides add variety and balance to your meal. Yes, this recipe can be made gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Most other ingredients are gluten-free too. Always check the labels to be sure. Enjoy this tasty dish without the gluten worries! This post covered a tasty Thai Peanut Chicken Lettuce Cups recipe. You learned about key ingredients like ground chicken, garlic, and peanut butter, plus how to cook them right. I shared tips for storing leftovers and ideas for variations. Making these cups is a fun way to enjoy a meal. Try different proteins and vegetables to find your favorite. With these tips, you can impress your family and friends. Enjoy your cooking adventure!

Ingredients

Main Ingredients

– 1 pound ground chicken

– 1 tablespoon vegetable oil

– 2 cloves garlic, minced

– 1 inch fresh ginger, grated

The main ingredients create a solid base for flavor. Ground chicken adds protein and richness. Vegetable oil helps cook the chicken and adds a subtle flavor. Garlic and ginger give a fragrant kick that makes this dish pop.

Vegetables and Garnishes

– 1 red bell pepper, finely diced

– 1 medium carrot, grated

– 1 tablespoon fresh cilantro, chopped

– 1/4 cup roasted peanuts, chopped (for garnish)

Adding vegetables boosts nutrition and color. The red bell pepper brings a sweet taste and crunch. Grated carrot adds texture and sweetness. Fresh cilantro gives a bright flavor, while roasted peanuts add a satisfying crunch on top.

Sauces and Seasonings

– 1 tablespoon soy sauce

– 2 tablespoons creamy peanut butter

– 1 tablespoon fresh lime juice

– 1 tablespoon honey

Sauces and seasonings tie everything together. Soy sauce adds saltiness and depth. Creamy peanut butter gives that iconic nutty flavor. Fresh lime juice brightens the dish, while honey balances with a touch of sweetness. This combo creates a rich and flavorful sauce that coats the chicken and veggies perfectly.

Step-by-Step Instructions

Cooking the Chicken

Start by warming 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté these for about 1 minute. You want to stir often until they smell great. Next, add 1 pound of ground chicken to the skillet. Use a spatula to break it apart. Cook for about 5 to 7 minutes. Stir occasionally until the chicken turns brown and is fully cooked.

Adding Vegetables

Now, it’s time to add some color and crunch. Fold in 1 red bell pepper, finely diced, and 1 medium carrot, grated. Continue to sauté for another 3 to 4 minutes. The goal is to soften the veggies just a bit while keeping some of their bite.

Preparing the Peanut Sauce

In a small bowl, whisk together 1 tablespoon of soy sauce, 2 tablespoons of creamy peanut butter, 1 tablespoon of fresh lime juice, and 1 tablespoon of honey. Mix until it is smooth and creamy. Pour this sauce over the chicken and vegetables in your skillet. Stir everything well to coat it evenly. Cook for another 2 to 3 minutes. This lets the flavors combine beautifully. Finally, gently stir in some chopped cilantro for a fresh kick.

Assembling the Lettuce Cups

To serve, take the chicken mixture and spoon it into individual lettuce leaves. I like to use butter or iceberg lettuce for a nice crunch. For a finishing touch, sprinkle some chopped roasted peanuts on top. This adds an extra crunch that is just delightful. You can also garnish with extra cilantro and lime wedges for a vibrant presentation. Enjoy your flavorful Thai Peanut Chicken Lettuce Cups!

Tips & Tricks

Cooking Tips

To ensure your chicken is cooked properly, use a meat thermometer. The chicken should reach 165°F. This keeps it safe to eat and juicy. When sautéing vegetables, cut them into small pieces. This helps them cook evenly and fast. Add the red bell pepper and carrot after the chicken is browned. Cook them just until they are soft but still crisp.

Sauce Suggestions

If your peanut sauce is too thick, add a little water or more lime juice. Whisk it well until it reaches your desired consistency. You can also vary the flavor by adding spices. Try a pinch of chili flakes for heat or a dash of sesame oil for depth.

Presentation Tips

Plating is key for a great meal. Arrange the filled lettuce cups on a large platter. Garnish with extra cilantro leaves and roasted peanuts. This adds color and texture. Serve with lime wedges on the side. The lime juice will brighten the flavors and look fresh on the plate.

Variations

Protein Alternatives

You can switch the ground chicken for ground turkey. Ground turkey has a lighter flavor. It still works well with the peanut sauce. If you want a plant-based option, try crumbled tofu or tempeh. These options soak up the flavors nicely and fit well in the cups.

Different Sauces

Feel free to get creative with your sauces. You can use almond butter or cashew butter instead of peanut butter. Each nut butter brings a new twist to the dish. For a kick, add some sriracha or chili paste to your sauce. This will give your cups a spicy edge.

Vegetable Additions

Add more veggies to your mix for extra crunch and color. Try diced cucumbers, shredded cabbage, or snap peas. These add freshness to each bite. You can also use seasonal veggies like zucchini or bell peppers in summer. They will keep your dish vibrant and tasty.

Storage Info

Leftover Storage

After making Thai Peanut Chicken Lettuce Cups, store the chicken mixture in an airtight container. It keeps well in the fridge for up to three days. Make sure to let it cool before sealing. For the lettuce, store the leaves in a damp paper towel inside a plastic bag. This keeps them crisp. Use them within two days for the best taste.

Reheating Guidelines

To reheat the chicken mixture, warm it in a skillet over medium heat. Stir it often to keep the texture nice. You can also microwave it in short bursts. For leftover sauce, heat it gently on the stove or in the microwave. This helps keep the rich flavors intact.

Freezing Options

Yes, you can freeze the chicken mixture. Place it in a freezer-safe container. It lasts up to three months frozen. When you are ready to eat, thaw it in the fridge overnight. Reheat it in a skillet or microwave before serving.

FAQs

Can I make Thai Peanut Chicken Lettuce Cups ahead of time?

Yes, you can prepare the chicken mix ahead. Cook the chicken and veggies. Store the mix in a container. Keep it in the fridge for up to two days. When ready to serve, reheat the mix. Spoon it into the lettuce cups, and enjoy!

What can I serve with lettuce cups?

Lettuce cups pair well with many side dishes. Here are some options:

– Steamed jasmine rice

– Thai cucumber salad

– Crispy spring rolls

– Grilled vegetables

These sides add variety and balance to your meal.

Is this recipe gluten-free?

Yes, this recipe can be made gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Most other ingredients are gluten-free too. Always check the labels to be sure. Enjoy this tasty dish without the gluten worries!

This post covered a tasty Thai Peanut Chicken Lettuce Cups recipe. You learned about key ingredients like ground chicken, garlic, and peanut butter, plus how to cook them right. I shared tips for storing leftovers and ideas for variations.

Making these cups is a fun way to enjoy a meal. Try different proteins and vegetables to find your favorite. With these tips, you can impress your family and friends. Enjoy your cooking adventure!

- 1 pound ground chicken - 1 tablespoon vegetable oil - 2 cloves garlic, minced - 1 inch fresh ginger, grated The main ingredients create a solid base for flavor. Ground chicken adds protein and richness. Vegetable oil helps cook the chicken and adds a subtle flavor. Garlic and ginger give a fragrant kick that makes this dish pop. - 1 red bell pepper, finely diced - 1 medium carrot, grated - 1 tablespoon fresh cilantro, chopped - 1/4 cup roasted peanuts, chopped (for garnish) Adding vegetables boosts nutrition and color. The red bell pepper brings a sweet taste and crunch. Grated carrot adds texture and sweetness. Fresh cilantro gives a bright flavor, while roasted peanuts add a satisfying crunch on top. - 1 tablespoon soy sauce - 2 tablespoons creamy peanut butter - 1 tablespoon fresh lime juice - 1 tablespoon honey Sauces and seasonings tie everything together. Soy sauce adds saltiness and depth. Creamy peanut butter gives that iconic nutty flavor. Fresh lime juice brightens the dish, while honey balances with a touch of sweetness. This combo creates a rich and flavorful sauce that coats the chicken and veggies perfectly. Start by warming 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 2 cloves of minced garlic and 1 inch of grated ginger. Sauté these for about 1 minute. You want to stir often until they smell great. Next, add 1 pound of ground chicken to the skillet. Use a spatula to break it apart. Cook for about 5 to 7 minutes. Stir occasionally until the chicken turns brown and is fully cooked. Now, it’s time to add some color and crunch. Fold in 1 red bell pepper, finely diced, and 1 medium carrot, grated. Continue to sauté for another 3 to 4 minutes. The goal is to soften the veggies just a bit while keeping some of their bite. In a small bowl, whisk together 1 tablespoon of soy sauce, 2 tablespoons of creamy peanut butter, 1 tablespoon of fresh lime juice, and 1 tablespoon of honey. Mix until it is smooth and creamy. Pour this sauce over the chicken and vegetables in your skillet. Stir everything well to coat it evenly. Cook for another 2 to 3 minutes. This lets the flavors combine beautifully. Finally, gently stir in some chopped cilantro for a fresh kick. To serve, take the chicken mixture and spoon it into individual lettuce leaves. I like to use butter or iceberg lettuce for a nice crunch. For a finishing touch, sprinkle some chopped roasted peanuts on top. This adds an extra crunch that is just delightful. You can also garnish with extra cilantro and lime wedges for a vibrant presentation. Enjoy your flavorful Thai Peanut Chicken Lettuce Cups! To ensure your chicken is cooked properly, use a meat thermometer. The chicken should reach 165°F. This keeps it safe to eat and juicy. When sautéing vegetables, cut them into small pieces. This helps them cook evenly and fast. Add the red bell pepper and carrot after the chicken is browned. Cook them just until they are soft but still crisp. If your peanut sauce is too thick, add a little water or more lime juice. Whisk it well until it reaches your desired consistency. You can also vary the flavor by adding spices. Try a pinch of chili flakes for heat or a dash of sesame oil for depth. Plating is key for a great meal. Arrange the filled lettuce cups on a large platter. Garnish with extra cilantro leaves and roasted peanuts. This adds color and texture. Serve with lime wedges on the side. The lime juice will brighten the flavors and look fresh on the plate. {{image_4}} You can switch the ground chicken for ground turkey. Ground turkey has a lighter flavor. It still works well with the peanut sauce. If you want a plant-based option, try crumbled tofu or tempeh. These options soak up the flavors nicely and fit well in the cups. Feel free to get creative with your sauces. You can use almond butter or cashew butter instead of peanut butter. Each nut butter brings a new twist to the dish. For a kick, add some sriracha or chili paste to your sauce. This will give your cups a spicy edge. Add more veggies to your mix for extra crunch and color. Try diced cucumbers, shredded cabbage, or snap peas. These add freshness to each bite. You can also use seasonal veggies like zucchini or bell peppers in summer. They will keep your dish vibrant and tasty. After making Thai Peanut Chicken Lettuce Cups, store the chicken mixture in an airtight container. It keeps well in the fridge for up to three days. Make sure to let it cool before sealing. For the lettuce, store the leaves in a damp paper towel inside a plastic bag. This keeps them crisp. Use them within two days for the best taste. To reheat the chicken mixture, warm it in a skillet over medium heat. Stir it often to keep the texture nice. You can also microwave it in short bursts. For leftover sauce, heat it gently on the stove or in the microwave. This helps keep the rich flavors intact. Yes, you can freeze the chicken mixture. Place it in a freezer-safe container. It lasts up to three months frozen. When you are ready to eat, thaw it in the fridge overnight. Reheat it in a skillet or microwave before serving. Yes, you can prepare the chicken mix ahead. Cook the chicken and veggies. Store the mix in a container. Keep it in the fridge for up to two days. When ready to serve, reheat the mix. Spoon it into the lettuce cups, and enjoy! Lettuce cups pair well with many side dishes. Here are some options: - Steamed jasmine rice - Thai cucumber salad - Crispy spring rolls - Grilled vegetables These sides add variety and balance to your meal. Yes, this recipe can be made gluten-free. Use gluten-free soy sauce instead of regular soy sauce. Most other ingredients are gluten-free too. Always check the labels to be sure. Enjoy this tasty dish without the gluten worries! This post covered a tasty Thai Peanut Chicken Lettuce Cups recipe. You learned about key ingredients like ground chicken, garlic, and peanut butter, plus how to cook them right. I shared tips for storing leftovers and ideas for variations. Making these cups is a fun way to enjoy a meal. Try different proteins and vegetables to find your favorite. With these tips, you can impress your family and friends. Enjoy your cooking adventure!

Thai Peanut Chicken Lettuce Cups

Craving a fresh and flavorful meal? Try these Thai Peanut Chicken Lettuce Cups! This easy recipe combines ground chicken with vibrant veggies and a creamy peanut sauce, all wrapped in crisp lettuce leaves for a delightful bite. Perfect for lunch or a light dinner, these cups are not only delicious but also quick to prepare in just 30 minutes. Click through to explore the full recipe and bring this tasty dish to your table!
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Ingredients
  

1 pound ground chicken

1 tablespoon vegetable oil

2 cloves garlic, minced

1 inch fresh ginger, grated

1 red bell pepper, finely diced

1 medium carrot, grated

1 tablespoon soy sauce

2 tablespoons creamy peanut butter

1 tablespoon fresh lime juice

1 tablespoon honey

1 tablespoon fresh cilantro, chopped

1/4 cup roasted peanuts, chopped (for garnish)

1 head of butter lettuce or iceberg lettuce, leaves gently separated

Instructions
 

In a large skillet, warm the vegetable oil over medium heat until shimmering.

    Add the minced garlic and grated ginger to the skillet. Sauté for approximately 1 minute, stirring frequently, until fragrant.

      Incorporate the ground chicken into the skillet, using a spatula to break it apart. Cook for about 5-7 minutes, stirring occasionally, until the chicken is evenly browned and cooked through.

        Fold in the finely diced red bell pepper and grated carrot. Continue to sauté for an additional 3-4 minutes, until the vegetables have softened slightly.

          In a small mixing bowl, whisk together the soy sauce, creamy peanut butter, fresh lime juice, and honey until the mixture is smooth and well combined. Pour this sauce over the chicken and vegetables in the skillet, stirring thoroughly to ensure everything is coated evenly.

            Allow the mixture to cook for another 2-3 minutes, giving the flavors time to meld together, then remove from heat. Gently stir in the chopped cilantro for fresh flavor.

              To serve, generously spoon the chicken mixture into the individual lettuce leaves, then sprinkle with the chopped roasted peanuts for an extra crunch.

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

                  - Presentation Tips: Arrange the filled lettuce cups on a platter, garnished with extra cilantro leaves and a few lime wedges for a pop of color and freshness. Enjoy!