Crispy Asian Chicken Lettuce Cups with Peanut‑Coconut Sauce
Looking for a lunch that’s both satisfying and protein‑dense? These Asian chicken lettuce cups deliver a burst of flavor in just 30 minutes. The silky peanut‑coconut sauce pairs perfectly with crisp greens for a refreshing twist.
Ingredients
- 1 lb boneless skinless chicken breast, diced
- ½ cup unsweetened shredded coconut
- ½ cup roasted peanuts, chopped
- 2 tbsp smooth peanut butter
- 2 tbsp low‑sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp fresh lime juice
- 2 tbsp chopped scallions
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
- 12 butter or romaine lettuce leaves (for cups)
- Salt and pepper to taste
Instructions
- Heat the sesame oil in a large non‑stick skillet over medium‑high heat.
- Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5‑6 minutes.
- Stir in garlic, ginger, soy sauce, honey, and rice vinegar; let the mixture simmer for 2 minutes.
- Remove the skillet from heat and fold in shredded coconut, roasted peanuts, and peanut butter until fully combined.
- Whisk in lime juice and a splash of water to reach a pourable sauce consistency.
- Taste and adjust seasoning with extra salt, pepper, or a drizzle more honey if desired.
- Divide the sauce‑topped chicken evenly among the lettuce leaves, then sprinkle with scallions and sesame seeds.
- Serve immediately with a side of sliced cucumber or sriracha for an extra kick.
Chef's Note
For an even crispier finish, sauté the chicken on a grate or grill pan before adding the sauce.
Make-Ahead Tips
The sauce can be stored in an airtight container for up to 3 days. Assemble the lettuce cups just before serving to keep the greens crisp.
Substitutions
Swap chicken for diced turkey breast or cubed tofu for a vegetarian version. Use almond or cashew butter in place of peanut butter if you’re avoiding peanuts.