Chicken Lettuce Wraps Recipe

Prepare chicken

Trim excess fat from chicken thighs and dice into 1/2-inch pieces. Pat dry and season with 1/4 tsp kosher salt and a pinch of black pepper.

Make sauce mixture

In a small bowl combine 3 tbs low-sodium soy sauce, 1 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch and 1 tbsp water. Whisk until smooth and set aside.

Prep vegetables

Trim the string beans and cut in half crosswise. Thinly slice the onion and bell peppers. Mince the garlic and grate the ginger. Slice scallions on the bias for garnish.

Stir-fry

Heat a large skillet or wok over medium-high heat until shimmering. Add 1 tbs vegetable oil, then add the diced chicken in a single layer. Let sear without moving for 1 minute, then stir-fry 3–4 minutes until mostly cooked through and starting to brown. Remove chicken to a plate and set aside.

Cook aromatics and vegetables

Add the remaining 1 tbs vegetable oil to the hot pan. Add minced garlic and grated ginger and stir for 20–30 seconds until fragrant. Add sliced onion and cook 1–2 minutes until slightly softened. Add bell peppers and string beans; stir-fry 2–3 minutes until vegetables are tender-crisp.

Combine and finish

Return the chicken to the pan. Pour the reserved sauce over the mixture and toss to coat. Cook 1–2 minutes until sauce thickens and chicken is cooked through. Stir in 1/2 tsp toasted sesame oil, remaining 1/4 tsp kosher salt (adjust to taste), and 1/2 tsp cracked black pepper. If sauce gets too thick, add up to 1–2 tbs water to loosen.

Garnish

Remove from heat. Stir in sliced scallions and optional cilantro. Taste and adjust seasoning with soy or lime juice if desired.

Combine peanut butter, 1/4 cup coconut milk, 1 tbs soy sauce, 1 tbs lime juice, 1 tsp brown sugar (or honey), 1 tsp rice vinegar, and 1/2 tsp sriracha in a small bowl. Whisk together until smooth.

If the sauce is thick, whisk in warm water 1 tbsp at a time until you reach a pourable, dipping consistency (about 2 tbs). Adjust balance with extra lime for acidity, soy for salt, or sugar for sweetness.

Transfer to a serving bowl and top with crushed roasted peanuts for texture.

Arrange washed lettuce leaves on a platter. Spoon 1–2 tbs of satay peanut sauce into each leaf (or serve sauce on the side for dipping).

Top each lettuce leaf with 2–3 tablespoons of the warm chicken and vegetable mixture. Garnish with extra scallions, cilantro, crushed peanuts, and a squeeze of lime.

Serve immediately so lettuce stays crisp. Leftover filling can be refrigerated up to 3 days; reheat gently in a skillet and add a splash of water if dry.