Dinner
Slow Cooker Thai Peanut Chicken Lettuce Wraps
Lettuce wraps signal the arrival of warm weather. What better way to enjoy summer flavours without the fuss than using a slow cooker. The benefit? It doesn’t heat up your kitchen. Browning the chicken seals in flavour, and combined with lentils packs a hefty punch of protein. This easy peasy recipe is perfect for a family or entertaining a crowd. Set up a topping bar, and off you go.
Updated
Ingredients
Thai Peanut Chicken
- 1 Tbsp canola oil (15 mL)
- 6 boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) chunks
- 1 cup red split lentils (250 mL)
- 1 medium/large onion, diced
- 2 Tbsp minced garlic (30 mL)
- 2 sweet peppers, sliced (6)
- 1 – 227 g package of mushrooms, sliced
- 1 cup chicken broth (250 mL)
- ½ cup all-natural peanut butter (125 mL)
- ¼ cup soy sauce (60 mL)
- 2 Tbsp honey (30 mL)
- 2 Tbsp lime juice (30 mL)
- 8-10 washed Romaine lettuce leaves or collard greens (8-10)
Toppings
- 1 red pepper, sliced
- 1 mango, diced
- 1 cup fresh cilantro, chopped (250 mL)
- 1 bunch green onions, sliced
- 2 Tbsp crushed peanuts (30 mL)
- 1 tsp sesame seeds (5 mL)
- Hot sauce
- Lime wedges
Directions
- In a non-stick skillet, heat canola oil.
- Brown chicken pieces about 5 minutes. Transfer to slow cooker and add lentils.
- Add onion, garlic, sweet peppers and mushrooms into skillet. Cook for 5 minutes. Add to slow cooker.
- Whisk together broth, peanut butter, soy sauce and honey. Pour over slow cooker mixture.
- Cook on low for six hours (or 3-4 hours on high).
- Add lime juice and mix thoroughly.
- Wrap chicken mixture in lettuce or collard green leaves. Add toppings and serve with lime wedges.
Nutritional Analysis
| Calories | 386 |
|---|---|
| Total Fat | 18.8 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 118 mg |
| Sodium | 476 mg |
| Carbohydrates | 27.2 g |
| Fiber | 5 g |
| Sugar | 12.2 g |
| Protein | 31.3 g |
| Potassium | 841 mg |
