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- 1 lb ground chicken - 1 cup red bell pepper, finely diced - 1 cup carrots, grated - 1/4 cup green onions, finely sliced - 1 tablespoon fresh ginger, minced - 2 cloves garlic, minced - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (low sodium) - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sriracha (adjust to taste) - 1 head of butter or iceberg lettuce, leaves separated The main ingredients create a hearty and flavorful filling. Ground chicken gives a rich taste and protein. Red bell peppers add color and crunch. Grated carrots bring sweetness and texture. Green onions give a subtle bite. Fresh ginger and garlic add depth. The creamy peanut butter is the star, binding all flavors. Soy sauce and lime juice balance the richness. Honey or maple syrup adds sweetness. Sriracha gives a kick, but you can adjust it to your liking. - Chopped cilantro - Crushed peanuts - Butter or iceberg lettuce leaves Garnishes elevate the dish. Chopped cilantro offers freshness and brightness. Crushed peanuts add crunch and nutty flavor. The lettuce leaves serve as a crunchy cup, holding all the delicious filling. You can use butter or iceberg lettuce based on your preference. These simple touches make the dish look inviting and appetizing. 1. Sauté garlic and ginger: In a large skillet, heat some oil over medium heat. Add minced garlic and ginger. Cook for about one minute until it smells great. 2. Brown the ground chicken: Add 1 pound of ground chicken to the skillet. Use a spatula to break it apart. Cook for 5 to 7 minutes until it turns brown and is fully cooked. - Add red bell pepper and carrots: Stir in 1 cup of finely diced red bell pepper and 1 cup of grated carrots. Cook for 2 to 3 minutes. The vegetables should be soft but still bright. - Whisk peanut butter, soy sauce, lime juice, honey/maple syrup, and sriracha: In a bowl, mix 1/4 cup of creamy peanut butter, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of lime juice, 1 tablespoon of honey or maple syrup, and 1 teaspoon of sriracha. Whisk until smooth and creamy. - Mix peanut sauce with chicken and veggies: Pour the peanut sauce over the chicken and vegetable mix. Stir well to coat everything evenly. Let it simmer for about 2 minutes. This helps the flavors mix nicely. - Stir in green onions: Remove the skillet from heat. Add 1/4 cup of finely sliced green onions. Mix well to combine. - Assemble in lettuce cups and garnish: Take the leaves from a head of butter or iceberg lettuce. Spoon the spicy chicken mixture into each leaf. Top with chopped cilantro and crushed peanuts for extra crunch. Enjoy! To brown the chicken evenly, start by heating your skillet over medium heat. Add a drizzle of oil to the hot pan. When the oil is hot, add minced garlic and ginger. Cook them for about a minute until they smell good. Then, add the ground chicken. Break it apart as it cooks. Stir often to ensure all pieces get that nice brown color. For sautéing vegetables, keep the heat at medium-high. Add the diced red bell pepper and grated carrots after the chicken is browned. Stir them in for about 2-3 minutes. This helps them soften but still keeps some crunch. To modify the sriracha for your taste, start with one teaspoon. Add more if you want it spicier. Mix it into the sauce well. Taste it before adding more. This way, you control the heat level. If you like it milder, try using less sriracha or substituting it with sweet chili sauce. You can prep ingredients in advance to save time. Chop the veggies a day ahead and store them in the fridge. This keeps them fresh and ready to use. You can also mix the peanut sauce ahead of time. Just keep it in a sealed container. When you’re ready to cook, just combine everything. This makes weeknight dinners super easy and quick! {{image_2}} You can easily switch out ground chicken for turkey or tofu. Turkey has a similar taste and texture. It cooks just as quickly and absorbs flavors well. Tofu is a great choice for a plant-based meal. Use firm tofu for the best results. Just crumble it before cooking. This gives you a tasty and healthy option for everyone. To make this dish vegan, swap the ground chicken for crumbled tofu. Use the same amount as the chicken. For the peanut sauce, make sure your peanut butter is vegan. You can also use maple syrup instead of honey. This keeps the sweet flavor while staying plant-based. With these changes, you still get a delicious meal. Feel free to mix up the sauce to find your favorite taste. You can try using almond butter instead of peanut butter. This gives a different flavor that many enjoy. Adding hoisin sauce can also add a nice sweetness. If you love heat, try adding more sriracha or chili paste. You can even mix in some lime zest for extra freshness. Experimenting will help you discover fun new flavors! After you enjoy your Spicy Thai Peanut Chicken Lettuce Cups, store any leftovers right away. Place them in an airtight container. By doing this, you keep the flavors fresh. Leftovers will last for 3 to 4 days in the fridge. Make sure to separate the chicken mixture from the lettuce leaves. This will help the lettuce stay crisp. If you want to save some for later, freezing is a great option. First, cool the chicken mixture completely. Then, transfer it to a freezer-safe container. Label it with the date. You can freeze it for up to 2 months. Just remember, the lettuce does not freeze well. Store it fresh when you're ready to eat. When you're ready to enjoy your frozen chicken, take it out of the freezer. Let it thaw in the fridge overnight. To reheat, use a skillet over medium heat. Stir the chicken mixture until it is hot. This keeps the flavors intact. You can also use a microwave. Heat it in short bursts, stirring in between. Enjoy it in fresh lettuce cups, topped with cilantro and peanuts. Yes, you can use different types of lettuce. Butter lettuce is great, but you can also try iceberg or romaine. Each type adds a unique crunch. If you want something sturdier, use romaine. If you like a softer bite, butter lettuce works well. Iceberg is crisp and refreshing, perfect for holding your spicy filling. To make this dish gluten-free, swap regular soy sauce for tamari. Tamari tastes similar but has no wheat. You can also use coconut aminos as a tasty alternative. Both options keep the flavor strong while ensuring the dish is safe for gluten-sensitive eaters. If you don't have peanut butter, try using sunbutter or almond butter. Sunbutter works well for nut allergies. Almond butter adds a different nutty flavor but still pairs nicely with the other ingredients. You can also use tahini, which gives a creamy texture and a unique taste. Yes, you can double this recipe easily. Just make sure you have a larger skillet for cooking. Keep the cooking time the same, but watch the chicken to ensure it's cooked through. You can also prepare extra lettuce cups to serve everyone. Enjoy sharing these delicious cups with friends and family! In this blog post, we explored how to create tasty ground chicken lettuce cups. We covered key ingredients, including colorful vegetables and rich peanut sauce. I shared step-by-step instructions to ensure your cooking success. You learned helpful tips, ways to customize the dish, and proper storage methods. This recipe is versatile, allowing for many variations. Remember, cooking is all about trying new things. Enjoy your delicious cups and share them with friends!

Spicy Thai Peanut Chicken Lettuce Cups

Discover the deliciously fresh Spicy Thai Peanut Chicken Lettuce Cups that are sure to impress at your next meal! This recipe combines savory ground chicken, colorful veggies, and a creamy peanut sauce, all served in crisp lettuce leaves for a perfect grab-and-go dish. Ready in just 20 minutes, these cups are a tasty and healthy option for any occasion. Click through to explore the full recipe and enjoy this mouthwatering dish!
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Ingredients
  

1 lb ground chicken

1 cup red bell pepper, finely diced

1 cup carrots, grated

1/4 cup green onions, finely sliced

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1/4 cup creamy peanut butter

2 tablespoons soy sauce (low sodium)

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon sriracha (adjust to taste)

1 head of butter or iceberg lettuce, leaves separated

Chopped cilantro and crushed peanuts for garnish

Instructions
 

In a large skillet over medium heat, add a drizzle of oil and sauté the minced garlic and ginger until fragrant, about 1 minute.

    Add the ground chicken to the skillet and cook, breaking it apart, until it is browned and cooked through, approximately 5-7 minutes.

      Stir in the diced red bell pepper and grated carrots, cooking for an additional 2-3 minutes until the vegetables soften.

        In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, and sriracha until smooth.

          Pour the peanut sauce over the chicken mixture and stir until everything is well coated. Let it simmer for about 2 minutes for the flavors to meld.

            Remove from heat and stir in the sliced green onions.

              To serve, spoon the spicy chicken mixture into the lettuce leaves, and top with chopped cilantro and crushed peanuts.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | Serves 4-6