Easy Asian Lettuce Wraps
Asian Lettuce Wraps are an easy, light appetizer. The dipping sauces in the recipe are to die for! Way better than any restaurant lettuce wraps!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Combine teriyaki sauce, chili sauce, soy sauce, ginger, and red pepper flakes in a bowl.
Mix well and set aside.
In a large skillet, heat oil over medium heat. When oil is hot, add chicken.
Season chicken lightly with salt and pepper. When chicken is white on all sides (doesn't need to be completely cooked through), remove chicken from skillet and set aside on a plate. Discard any extra juices.
In the same skillet, heat 2 Tbsp oil over medium-high heat. Add onion, garlic, water chestnuts, pinenuts, and mushrooms and saute for about 1-2 minutes.
Stir in about 1/2 of the teriyaki mixture and chicken to the skillet. Cook uncovered, for about 7-8 minutes, stirring often until chicken is cooked through. Serve with butter lettuce.
For the dipping sauces:
Heat remaining teriyaki sauce in a small sauce pan. Simmer for about 5 minutes.
Remove from heat and divide into 2 small bowls (one for spicy teriyaki sauce, one for peanut sauce).
In one bowl, add about 1/4 tsp. Sriracha sauce (or more to taste) and mix well.
In the other bowl, add 1-2 Tbsp. creamy peanut butter (or to taste), mix until creamy and smooth.
Calories: 457kcal | Carbohydrates: 22g | Protein: 32g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 2350mg | Potassium: 855mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1130IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 3mg