Peanut Chicken Tom yum soup calories Wraps with a Ginger Garlic sauce on a white plate. Welcome to my dinner rotation, lettuce wraps! It’s Peanut Chicken Lettuce Wraps Day! Which is obviously my best kind of day.
My boss is actually so strict that she requires me to eat a minimum five lettuce wraps for lunch every day. It is seriously rough around here sometimes. I probably don’t even need to tell you that these lettuce wraps are totally my jam right now. It’s all just really, really good. Peanut Chicken Lettuce Wraps with a Ginger Garlic sauce – made from scratch with chicken, peanuts, rice noodles, and extra sauce for serving!
These lettuce wraps are a little different, though, because HI RICE NOODLES. I just added rice noodles to my lettuce wraps. I realized before I even got there that I was going to be sad after I ate these lettuce wraps as an appetizer. Because I have this thing: I am consistently plagued by the I’m-Still-Hungry dilemma anytime I eat lettuce wraps.
Like, I get two bites of filling and then somehow they’re gone and I still need more food. Being firm in my convictions about food, I cannot morally support any kind of skimpy, un-filling lettuce wraps any longer. So naturally, I made lettuce wraps that are appropriately sized for small giants. None of this two bite business, my friends.
Please hear me when I say that these are as simple as they are delicious. It’s totally a Monday and WE CAN TOTALLY DO THIS. The best things in life always start with sauce. Step two: Marinate chicken and peanuts. 37 seconds because we have hangry people in the house. Step three: Brown the chicken and peanuts and rice noodles.
There they are, those sneaky rice noodles. Step four: Wrap, sprinkle, drizzle sauce, and DEVOUR IN BLISS. May these Peanut Chicken Lettuce Wraps for The Hungry Girl bring you much joy, friends. Peanut Chicken Lettuce Wraps with a Ginger Garlic sauce on a white plate with a spoon.
Whisk all the sauce ingredients together in a small bowl. 4 of the sauce into a bowl with the ground chicken and peanuts. Soak the rice noodles in a large bowl of water while the meat is marinating. When the noodles are softened, drain and rinse with cold water.
In a large skillet, heat the sesame oil over medium heat. Add the meat and peanut mixture and sauté for 10 minutes or until cooked through. Add the noodles and stir-fry for another 5 minutes or until soft, adding a splash of water, oil, soy sauce, oyster sauce, or lime juice to moisten the pan as you see fit. Remove from heat, scoop mixture into lettuce leaves, top with cilantro, green onions, peanuts, and the reserved sauce. I used to be a teacher, and now making food and writing about it online is my full-time job.
I love talking with people about food, and I’m so glad you’re here. Instagram so we can find you! Insanely pumped about the rice noodle-age here! I DO NOT adore being hungry about . 005 seconds after eating 20 of them. I totally understand the super strict boss dealio.
Minimum 5 lettuce wraps for the win! I’ll take you on an eating contest. Lettuce wraps are a great way to get a veggie and save some calories. Lettuce wraps are the best way to go. This has to be a lovely lunch to break the winter blues! I love that you picked Boston lettuce for this- it doesn’t have that crunchy spine that romaine does so it doesn’t suddenly crack open and leave you with a lap full of peanut chicken. I love how Boston lettuce looks, too.
Rice noodles aren’t considered grain nowadays? I love love love lettuce wraps, but I’ve never had ones like these before. Not surprisingly, it looks like you have PF Changs totally beat. So simple, but I can just taste all the big flavors by looking at the filling. I love lettuce wraps ,so good! My husband will probably kill me if we DON’T have this for dinner soon. You always know how to make me salivate in front of my work computer!