Chicken Lettuce Wraps with Two Dipping Sauces


For the sweet and sour sauce

  • 1 small jalapeno pepper seeded and minced
  • 1 Tablespoon minced garlic
  • 3 Tablespoons brown sugar
  • 1/2 cup water
  • 2 teaspoons fish sauce
  • 2 Tablespoons lime juice

For the peanut sauce

  • 1/4 cup peanut butter
  • 2 Tablespoons hot water
  • 3 Tablespoons sugar
  • 1 Tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1 teaspoon sweet chili sauce

For the Chicken

  • 12 ounces boneless skinless chicken breasts
  • 1 Tablespoon peanut oil
  • 1 Tablespoon minced ginger
  • 1 Tablespoon minced garlic
  • 1 Tablespoon soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sesame seeds

For the wraps

  • Lettuce leaves of your choice
  • Shredded carrots
  • Shredded cabbage or coleslaw
  • Thinly sliced red peppers
  • Other shredded vegetables of your choice


For the sauces

  • Mix up the sauces first and set aside. For the sweet and sour sauce, bring the sauce ingredients to a boil in a saucepan, then set aside to cool. You can chill it in the refrigerator if you want a cold sauce (or want to do the sauces ahead). For the peanut sauce, just blend all the ingredients.

For the chicken

  • Cut the chicken into thin strips while you heat the peanut oil in a wok or large skillet.
  • Add ginger and garlic and stir-fry a minute or so, stirring constantly.
  • Add the chicken strips and continue to stir-fry, stirring, until the chicken is done, about 5-8 minutes.
  • Add the soy sauce, sesame oil and sesame seeds and bring to a boil. Remove from the heat.
  • Assemble the wraps and serve or offer each ingredient up so everyone can make their own wraps.
  • Put the dipping sauces into small bowls.