Asian Chicken Lettuce Wraps in Pineapple Hoisin Peanut Sauce

Quick and easy Asian Chicken Lettuce Wraps smothered in an unbelievable Pineapple Hoisin Peanut Sauce are 1000X better than takeout and on your table in under 30 minutes! 

Asian Chicken Lettuce Wraps have to be one of the most popular appetizers in restaurants all across America from P.F. Chang’s to Cheesecake Factory to now in your very own home!

These Asian Chicken Lettuce Wraps, however, are even better than any restaurant version in my book.  In fact, I loved the sauce so, so much I created a stir fry version for you all, just so we could all savor the deliciousness in multiple forms (coming soon), but for now, you can get giddy on the deliciousness that is these Asian Chicken Lettuce Wraps – and it starts with the IN-credible sauce.

I wanted a sauce that was savory, sweet and tangy and not just flat soy based so I whipped up the incredible Pineapple Hoisin Peanut Sauce to smother your quick stir fried chicken, celery, bell peppers, and carrots.

The sauce is a quick whisking of quite a few ingredients – but they all serve a specific purpose and come together to create the most drool-worthy, multi-dimensional sauce which means the most drool-worthy chicken lettuce wraps.  Most noteworthy are the sweet, salty and tangy hoisin sauce (like Asian BBQ sauce and if you don’t own it already, I highly recommend it!  I use it in a lot of my recipes),  creamy, nutty peanut butter and the fresh, sweet and tangy fresh pineapple all rounded out by red curry past, ginger and basil.  Drool….

After whisking the stir fry with the sauce and trying not to eat all of the chicken straight from the pan, I like to garnish my individual lettuce wraps with fresh green onions, sweet pineapple and crunchy peanuts.

And then I like to eat 3 in a row, or 4, or 5, or…

Asian Chicken Lettuce Wraps in Pineapple Hoisin Peanut Sauce – takeout fakeout but 1000x better.

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Asian Chicken Lettuce Wraps

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Prep Time

20 minutes

Cook Time

6 minutes

Servings

lettuce wraps

Ingredients

• 1 head butter lettuce (approx. 8 leaves)

Filling

• 2 tablespoons olive oil
• 1 pound uncooked chicken breast, diced
• 1/4 cup red onion, diced
• 1/2 cup diced red bell peppers
• 1/2 cup Matchstick carrots
• 1/2 cup diced celery
• 1 cup diced fresh pineapple

Asian Sauce

• 3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman)
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar , more or less depending on how sweet your pineapple is
• 1 tablespoon red curry paste
• 1 teaspoon scant freshly grated ginger (1/4 teaspoon ground)
• 3 garlic cloves, minced
• 1/2 teaspoon salt plus more to taste
• 1/2 teaspoon dry basil
• 1/4 teaspoon pepper
• 1 1/2 teaspoons cornstarch
• 1/4 cup water
• Asian hot chili paste or sriracha, to taste
• Add later:
• 1/4 cup smooth peanut butter

Ganish

• 1 cup fresh diced pineapple (or more to taste)
• 3 tablespoons crushed peanuts (or more to taste)
• 2 tablespoons chopped green onion (or more to taste)

Prep Time 20 minutes Cook Time 6 minutes Servings lettuce wraps Ingredients 1 head butter lettuce (approx. 8 leaves) Filling 2 tablespoons olive oil 1 pound uncooked chicken breast, diced 1/4 cup red onion, diced 1/2 cup diced red bell peppers 1/2 cup Matchstick carrots 1/2 cup diced celery 1 cup diced fresh pineapple Asian Sauce 3 tablespoons quality hoisin sauce (like Lee Kum Kee or Kikkoman) 2 tablespoons reduced sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon brown sugar , more or less depending on how sweet your pineapple is 1 tablespoon red curry paste 1 teaspoon scant freshly grated ginger (1/4 teaspoon ground) 3 garlic cloves, minced 1/2 teaspoon salt plus more to taste 1/2 teaspoon dry basil 1/4 teaspoon pepper 1 1/2 teaspoons cornstarch 1/4 cup water Asian hot chili paste or sriracha, to taste Add later: 1/4 cup smooth peanut butter Ganish 1 cup fresh diced pineapple (or more to taste) 3 tablespoons crushed peanuts (or more to taste) 2 tablespoons chopped green onion (or more to taste)

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Instructions

1. Whisk together all of the Asian Sauce ingredients in a medium bowl EXCEPT the peanut butter. Set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add red onions and chicken and cook just until chicken is no longer pink, about 3 minutes. Add peppers, carrots and celery and saute for 2 more minutes. Stir in pineapple and Asian Sauce and bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth. Taste and add additional Sriracha/Asian hot chili paste for spicier, brown sugar for sweeter.
3. Fill lettuce leaves with desired amount of filling then garnish with fresh pineapple, green onions and peanuts.

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