Papaya Lime Chicken Lettuce Wraps with Peanut Sauce

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs, diced small
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 cups ripe papaya, peeled and diced small
• 1/2 cup red bell pepper, finely diced
• 1/3 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, torn
• 2 heads butter lettuce, leaves separated
• 2/3 cup peanut sauce
• 1/4 cup roasted peanuts, chopped
• 1 lime, cut into wedges

Method

1. 1

   In a medium bowl, combine the diced chicken with half the lime juice, the fish sauce, soy sauce, and brown sugar. Let marinate at room temperature for 15 minutes.

2. 2

   While the chicken marinates, prepare the papaya, bell pepper, red onion, cilantro, and mint, and separate the lettuce leaves. Arrange on a serving platter.

3. 3

   Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant.

   0:30 · cook garlic and ginger
4. 4

   Add the marinated chicken to the skillet and cook, stirring occasionally, for 7 to 8 minutes until browned and cooked through.

   7:00 · cook chicken
5. 5

   Remove the skillet from the heat and stir in the remaining lime juice. Let the chicken cool slightly, about 5 minutes.

6. 6

   Toss the diced papaya, bell pepper, and red onion with the warm chicken mixture.

7. 7

   Spoon the chicken and papaya mixture into the lettuce leaves. Top with cilantro, mint, and chopped peanuts.

8. 8

   Drizzle generously with peanut sauce and serve immediately with lime wedges.