Asian Chicken Lettuce Wraps
I’ve found that the chicken filling keeps well in the fridge. This means that I can make a big batch for dinner and then have the leftovers for lunch over the next few days, or make this for a party without cooking until the last minute.
1 lb skinless, boneless chicken thighs, diced and fat skimmed
1/2 cup diced carrots
1/2 cup diced sweet potatoes
1/2 cup diced yellow onion
1-2 tsp minced garlic
1/4 cup fresh cilantro leaves (and more for garnish)
1 head boston lettuce, washed and leaves separated
4 Tbsp sesame oil (divided)
4 Tbsp soy sauce (divided)
1 cup Sweet Chili Peanut Sauce (I used Kroger Brand)
Preheat 2 tbsp sesame oil in skillet. Add diced chicken and saute in 2 tbsp soy sauce. Cook chicken until no longer pink (approx. 5 mins). Remove chicken from skillet and place on a plate or bowl and set aside. In the same skillet, heat the remaining sesame oil. Add chopped carrots, sweet potatoes, onion and garlic. Cook for approximately 5 – 7 minutes, stirring frequently. Add cilantro and remaining soy sauce and mix well. Cover and let simmer over medium-low heat for another 5 minutes or until desired tenderness. You don’t want the vegetables to be mushy, just softened.
Add cooked diced chicken thighs back into skillet and toss with vegetables. Add 1 cup sweet chili peanut sauce, stir well and let heat through (about 2 mins). Serve warm on lettuce leaves and garnish with more fresh cilantro. Enjoy!!