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Flavorful Thai Peanut Chicken Lettuce Cups Easy Homemade Recipe with Mango and Noodles

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These Thai peanut chicken lettuce cups combine crisp lettuce, creamy peanut sauce, juicy mango, and noodles for a quick, fresh, and flavorful meal perfect for busy weeknights or entertaining.

Ingredients

Scale
  • 1 lb (450g) ground chicken (or turkey for a leaner option)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 1 tablespoon brown sugar or honey
  • 1/3 cup creamy peanut butter (natural, unsweetened preferred)
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon chili garlic sauce or Sriracha
  • 1/4 cup warm water
  • 1 ripe mango, peeled and sliced thinly
  • 1 package rice vermicelli noodles (about 4 oz or 115g), cooked and drained
  • 1 head butter lettuce or Boston lettuce (leaves separated and washed)
  • Fresh cilantro and chopped peanuts for garnish (optional)

Instructions

  1. Bring a medium pot of water to a boil. Add 4 oz (115g) rice vermicelli noodles and cook for 3-4 minutes until tender but still firm. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a small bowl, whisk together 1/3 cup creamy peanut butter, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon chili garlic sauce, and 1/4 cup warm water. Adjust water quantity for desired consistency. Taste and tweak seasoning as needed.
  3. Heat 2 teaspoons sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
  4. Add 1 lb ground chicken, breaking it apart with a spatula. Cook for 5-7 minutes until browned and cooked through.
  5. Stir in 1 tablespoon soy sauce, 1 teaspoon fish sauce (if using), and 1 tablespoon brown sugar. Cook for another 2 minutes to meld flavors. Remove from heat.
  6. Toss cooked noodles with the peanut sauce in the skillet or mixing bowl. Add cooked chicken and mix gently until everything is coated.
  7. Separate butter lettuce leaves, rinse gently, and pat dry. Lay out on a serving platter.
  8. Spoon the chicken, noodle, and peanut mixture into each lettuce leaf. Top with thin mango slices, fresh cilantro, and a sprinkle of chopped peanuts.
  9. Serve immediately for best freshness and crunch.

Notes

If peanut sauce is too thick, add warm water a tablespoon at a time to loosen. Cook chicken in batches if needed to avoid steaming. Toast chopped peanuts lightly before garnishing for extra flavor. Use butter or Boston lettuce for sturdy, cup-shaped leaves. For gluten-free, use tamari instead of soy sauce. Vegetarian option: swap chicken for tofu or chickpeas and omit fish sauce.

Nutrition

Keywords: Thai peanut chicken, lettuce cups, mango, noodles, quick recipe, easy dinner, peanut sauce, healthy meal, gluten-free option

Find it online: https://piperplate.com/flavorful-thai-peanut-chicken-lettuce-cups-easy-homemade-recipe-with-mango-and-noodles/