Thai Chicken Peanut Lettuce Tacos

These Thai Chicken Peanut Lettuce Tacos are a bright, crunchy weeknight dinner that feels like takeout but comes together in about 25 minutes. Ground chicken is cooked with fragrant garlic and ginger, tossed in a tangy peanut sauce, then piled into crisp iceberg leaves with shredded cabbage and carrots, scallions, peanuts, cilantro, and a squeeze of lime. The sauce balances savory, sweet, and heat — swap the amount of Sriracha to suit your spice tolerance — and the whole dish is naturally fresh and fun to eat.

Why you’ll love this recipe

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• Fast: From pan to plate in under 30 minutes.
• Fresh and crunchy: Iceberg leaves add a satisfying crisp bite.
• Flavor-packed: The peanut sauce is creamy, tangy, and slightly spicy.
• Customizable: Use PB2 or peanut butter, adjust Sriracha, or add extra veggies.

Ingredients

Yield: 8 lettuce tacos

• 1/2 cup reduced-sodium chicken broth
• 3 tbsp PB2, or 2 tbsp peanut butter
• 1/2 tablespoon Sriracha chili sauce
• 1 tsp honey
• 1 tbsp soy sauce, use Tamari for gluten free
• 1/2 tbsp freshly grated ginger
• 1 clove garlic, crushed
• cooking spray
• 16 oz ground chicken
• 1 tbsp Sriracha chili sauce, more or less to taste
• 4 cloves garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce, use Tamari for gluten free
• 3/4 cups shredded carrots
• 2/3 cups scallions, chopped
• 3/4 cups shredded red cabbage
• 2 tbsp chopped peanuts
• cilantro leaves, for garnish
• 4 lime wedges
• 8 iceberg lettuce outer leaves

Prep notes

Before you start cooking, grate the ginger and crush the garlic so the flavors mix smoothly into both the sauce and the chicken. If you’re using PB2, whisk it with the chicken broth first to dissolve; if you chose 2 tbsp peanut butter, warm it briefly so it blends easily. Keep the iceberg leaves whole and chill them so they stay firm while filling.

Step-by-step instructions

1. Make the peanut sauce: In a small bowl, whisk together 1/2 cup reduced-sodium chicken broth, 3 tbsp PB2 (or 2 tbsp peanut butter), 1/2 tablespoon Sriracha chili sauce, 1 tsp honey, 1 tbsp soy sauce (or Tamari), 1/2 tbsp freshly grated ginger, and 1 crushed clove of garlic. Whisk until smooth and set aside.
2. Heat the pan: Lightly coat a large skillet with cooking spray and place it over medium-high heat.
3. Cook the ground chicken: Add 16 oz ground chicken to the hot skillet. Break it up with a spatula and cook until there’s no pink remaining, about 6–8 minutes. Drain any excess liquid from the pan if necessary.
4. Add aromatics and seasoning: Reduce the heat to medium. Stir in 1 tbsp Sriracha chili sauce (adjust for spice preference), 4 crushed cloves of garlic, 1 tbsp fresh grated ginger, and 1 tbsp soy sauce (or Tamari). Cook, stirring, for about 1–2 minutes until the garlic and ginger are fragrant and well distributed through the chicken.
5. Combine chicken with sauce: Pour the prepared peanut sauce into the skillet with the cooked chicken. Stir thoroughly so the sauce coats the meat evenly. Let the mixture simmer for 2–3 minutes so the flavors meld and the sauce slightly thickens. Taste and adjust seasoning or Sriracha as desired.
6. Prepare the toppings: While the chicken simmers, arrange 3/4 cups shredded red cabbage, 3/4 cups shredded carrots, and 2/3 cups chopped scallions in small bowls for topping the tacos. Chop 2 tbsp peanuts and set aside. Rinse and pat dry 8 iceberg lettuce outer leaves, keeping them whole for shells.
7. Assemble the tacos: Spoon a generous portion of the peanut-chicken mixture into the center of each iceberg leaf. Top with shredded red cabbage, shredded carrots, and chopped scallions. Sprinkle 2 tbsp chopped peanuts over the top and garnish with cilantro leaves.
8. Finish and serve: Serve the tacos with 4 lime wedges for squeezing over the fillings. Eat immediately so the lettuce stays crisp.

Tips and variations

• Make it creamier: Use the 2 tbsp peanut butter instead of PB2 for a richer sauce.
• Milder heat: Reduce the total Sriracha to 1/2 tbsp in the sauce and 1/2 tbsp added to the chicken.
• Add crunch: Include thinly sliced cucumbers or bell peppers for extra texture.
• Make it gluten free: Substitute Tamari for the soy sauce in both places.
• Meal prep: Keep the cooked chicken separate from lettuce and toppings in the fridge for up to 3 days and assemble when ready to eat.

Flavor and texture notes

The beauty of these tacos is contrast: warm, saucy ground chicken meets the cool snap of iceberg, while shredded cabbage and carrots add a colorful crunch. The peanut sauce is the glue that pulls everything together — honey brightens the savory soy, and Sriracha gives a clean hit of heat. A squeeze of lime at the end lifts the entire dish.

Serving suggestions

• Serve with a simple side salad or a bowl of steamed jasmine rice for a more filling meal.
• Pair with an icy beverage like Thai iced tea or a sparkling lime soda.

Storage

Store any leftover peanut-chicken mixture in an airtight container in the fridge for up to 3 days. Keep lettuce leaves and crunchy toppings separate and assemble fresh to preserve texture. Reheat the chicken gently on the stovetop over low heat, adding a splash of chicken broth if it has thickened too much.

Final thoughts

These Thai Chicken Peanut Lettuce Tacos are an easy, vibrant dinner that’s perfect for busy weeknights or casual gatherings. With minimal chopping, bold flavors, and room to customize, they’re a reliable go-to when you want something satisfying without the fuss. Make a double batch of the chicken filling for lunches or impromptu taco nights — it keeps well and always tastes great reheated.

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Thai Chicken Peanut Lettuce Tacos

A quick, fresh blend of savory chicken and Thai-style peanut sauce served in crisp lettuce leaves.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 4 servings

Ingredients

• 1/2 cup reduced-sodium chicken broth
• 3 tbsp PB2 (powdered peanut butter) or 2 tbsp peanut butter
• 1/2 tbsp Sriracha chili sauce
• 1 tbsp honey
• 1 tbsp soy sauce use Tamari for gluten free
• 1/2 tbsp fresh ginger grated
• 1 clove garlic crushed
• cooking spray
• 16 oz ground chicken
• 1 tbsp Sriracha chili sauce more or less to taste
• 4 cloves garlic crushed
• 1 tbsp fresh ginger grated
• 1 tbsp soy sauce use Tamari for gluten free
• 3/4 cup shredded carrots
• 2/3 cup scallions chopped (divided; use 1/2 cup with chicken and reserve remaining)
• 3/4 cup shredded red cabbage
• 2 tbsp chopped peanuts
• cilantro leaves for garnish
• 4 wedges lime
• 8 iceberg lettuce outer leaves

Instructions

• Make the peanut sauce: in a small saucepan combine 1/2 cup chicken broth, 3 tbsp PB2 (or 2 tbsp peanut butter), 1/2 tbsp Sriracha, 1 tbsp honey, 1 tbsp soy sauce, 1/2 tbsp grated fresh ginger, and 1 crushed garlic clove.
• Simmer the sauce over medium-low heat, stirring occasionally, until smooth and slightly thickened, about 6 to 8 minutes; remove from heat and set aside.
• Heat a large non-stick skillet or wok over medium-high heat and spray lightly with cooking spray.
• Add 16 oz ground chicken and sauté, breaking it up with a spatula, until cooked through and lightly browned.
• Stir in 1 tbsp Sriracha (or to taste), the remaining 4 crushed garlic cloves, and 1 tbsp grated fresh ginger and cook for 1 minute.
• Add 1 tbsp soy sauce and cook 1 more minute to combine flavors.
• Stir in 3/4 cup shredded carrots and 1/2 cup of the chopped scallions; sauté until tender-crisp, about 1–2 minutes, then remove from heat.
• To assemble, divide the chicken mixture evenly among 8 lettuce leaves. Top each with shredded red cabbage, remaining scallions, a drizzle of peanut sauce, chopped peanuts, and cilantro leaves.
• Serve with lime wedges alongside for squeezing over the tacos.

Equipment

• Small Saucepan
• Large non-stick skillet or wok
• Spatula
• Measuring Spoons
• Measuring cup
• Grater
• Knife

Notes

• Use PB2 or peanut butter based on preference for texture and richness.
• Adjust Sriracha to your desired heat level.
• Use Tamari to make the recipe gluten-free.
• Grate ginger fresh for the best flavor.
• Butter or romaine leaves can substitute for iceberg if preferred.