Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 4 servings

Ingredients

  • 1 cup Broccoli rinsed and chopped into small florets
  • 2 tbsp Canola oil divided
  • 450g ground Chicken
  • 1 tsp Fresh Ginger grated
  • 2 cloves Garlic minced
  • 1 Red Bell Pepper rinsed and chopped
  • 1 tsp Sweet Chili Sauce
  • 1 tsp Sriracha Sauce
  • Romaine Lettuce leaves for serving, rinsed (1-2 heads)
  • Lime Wedges, Shredded Carrots, Chopped Green Onions (for topping) optional

Peanut Sauce

  • 1/4 cup Creamy Peanut Butter
  • 1 tsp Fresh Ginger grated
  • 1 clove Garlic minced
  • 4 tbsp Fresh Ginger minced
  • 1 tsp Honey
  • 1 tsp Sriracha Sauce
  • 1 tsp Sesame Oil
  • 1 Lime juiced
  • 2-4 tbsp Water to reach desired consistency

Instructions

For Peanut Sauce

  • Add all ingredients in a mason jar. Put the lid on tight and shake the jar until the ingredients are well combined.
  • Add more water until the preferred consistency is attained.

For Lettuce Wraps

  • In a bowl, toss broccoli florets in ½ tsp of oil, place on a baking sheet, and bake at 350F for 8-10 minutes, or until broccoli is crispy.
  • Meanwhile, in a large pan over medium heat, add the ground chicken and cook it thoroughly by breaking it up with a wooden spoon.
  • Once the chicken is cooked (about 5 minutes), transfer it into a bowl and drain any excess liquid before setting it aside.
  • In the same pan, over medium health, add white onions, ginger, and garlic and sauté until softened (about 5 minutes).
  • Add to the pan the cooked ground chicken, bell peppers, sweet chili sauce, and Sriracha sauce. Stir until ingredients are well combined, and red pepper has softened (about 5 minutes).
  • Remove from heat and transfer to a bowl for serving.
  • Serve chicken mixture in Romaine lettuce leaves, topped with crispy broccoli, optional toppings (lime wedges, carrots, green onions) and drizzle with peanut sauce.
Nutrition Facts
Chicken & Broccoli Lettuce Wraps with Peanut Sauce
Calories
386
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
6
g
38
%
Carbohydrates
 
13
g
4
%
Fibre
 
3
g
13
%
Sugars
 
6
g
7
%
Protein
 
26
g
52
%
Sodium
 
221
mg
10
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

For a vegetarian version, swap ground chicken for firm tofu.
Recipe developed by Cindy Bekkedam

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