Ingredients
Method
Make the Peanut Sauce
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, and ginger until smooth. If the sauce is too thick, stir in 2 to 3 tablespoons of water to reach a drizzling consistency. Refrigerate until ready to use, then whisk again just before serving.
Prep the Vegetables
- Peel and shred the carrots using a box grater or food processor. Finely dice the shallots, mince the garlic, grate the ginger, and chop the cilantro. Set all aside.
Cook the Chicken Mixture
- Heat the vegetable oil and sesame oil in a large skillet over medium-high heat. Add the ground chicken, shredded carrots, and diced shallots. Cook, breaking up the chicken with a spatula, until the chicken is no longer pink and the vegetables have softened, about 6 to 8 minutes.
Add Aromatics
- Once the chicken is almost fully browned, stir in the minced garlic and grated ginger. Continue cooking for 2 to 3 minutes until fragrant and the chicken is cooked through.
Finish with Hoisin and Cilantro
- Pour the hoisin sauce into the skillet and stir to coat everything evenly. Cook for 1 minute until the sauce is heated through. Remove the skillet from the heat and fold in the chopped cilantro.
Assemble and Serve
- Spoon about 2 to 3 tablespoons of the chicken mixture into the center of each lettuce leaf, taco-style. Drizzle with the peanut sauce and serve immediately.
Nutrition
Notes
For a spicier kick, add a teaspoon of sriracha or chili garlic sauce to the peanut sauce. Leftover chicken filling can be stored in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop. To make ahead, prep the peanut sauce and chop all vegetables a day in advance. Use large, sturdy leaves from the outer part of the butter lettuce head for best wrapping. If you don't have butter lettuce, romaine hearts or iceberg lettuce leaves work well too.