Better Than P.F. Chang's Chicken Lettuce Wraps with a Peanut Chili Onion Crunch Sauce
Spice World brings you flavor without boundaries—no passport required. The wave of the chili crunch obsession has spread through recipes like wildfire on social media. Thanks to the geniuses at Spice World, their Chili Onion Cruch Oil is an incredible condiment that satisfies on every level and is easily found in your local grocers' produce aisle. It's a powerhouse sauce with medium heat and maximum flavor. It is both chewy and crunchy with a deep umami base. It's great on everything! Your ticket to the flavor train is just a jar away.
INGREDIENTS
For the Chicken Wraps
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame oil
- 1 pound chicken small, cubed (alternatively use ground chicken or pork)
- 5 ounces shiitake mushrooms, diced
- 1 large carrot, peeled and diced
- ½ medium onion yellow, diced
- 1 (8 ounces can) water chestnuts whole, finely chopped
- 1 cup cabbage shredded
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- ¼ cup hoisin sauce
- 2 teaspoons Spice World Chili Onion Crunch
- 1 teaspoon fish sauce
- 2 tablespoons fresh cilantro, chopped
- 1 head butter lettuce
- Garnish: crushed peanuts, green onions and cilantro
For the Peanut Sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon soy sauce (use tamari for gluten-free option)
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar or honey
- 2 teaspoons Spice World Chili Onion Crunch, or more, to taste
- 1 teaspoon Spice World Minced Ginger
INSTRUCTIONS
- To make the peanut sauce, whisk together peanut butter (warm in the microwave for 30-60 seconds if really thick), soy sauce, lime juice, brown sugar, chili onion crunch, and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- Heat vegetable oil and sesame oil in a large skillet over medium high heat. Add ground chicken, mushrooms, onion, and carrot. Cook until browned, about 5-7 minutes.
- Stir in water chestnuts, cabbage, garlic, and ginger until fragrant, about 1 minute.
- Stir in hoisin sauce, chili onion crunch, and fish sauce until heated through, about 30 seconds. Remove from heat; stir in cilantro.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf and drizzle with peanut sauce.
