Recipes: Appetizers & Snacks

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Lettuce Wraps with Thai Peanut Sauce


  • 3 Tbsp. San-J Thai Peanut Sauce
  • 1 Tbsp. rice wine or white wine
  • 1/2 tsp. cornstarch
  • 1 Tbsp. olive oil (vegetable oil can be substituted)
  • 2 skinless boneless chicken breast halves, cut into thin strips
  • 1 carrot, julienned
  • 1 cup snow peas, trimmed and sliced diagonally into thin strips
  • 1 cup bean sprouts
  • 4 green onions, sliced diagonally
  • 12 bibb lettuce leaves


  1. Combine San-J Thai Peanut Sauce, rice wine and cornstarch in a small bowl and stir with a whisk.
  2. Heat oil in wok or nonstick skillet over medium-high heat.
  3. Stir in carrot and snow peas and stir-fry for 2 minutes.
  4. Add bean sprouts and green onions and stir-fry for 1 minute.
  5. Add Thai peanut mixture to chicken in wok and cook until the sauce thickens slightly, about 1 minute, stirring often.
  6. Spoon 1/4 cup chicken mixture onto each lettuce leaf and roll up.

Servings: 4

Nutritional information per serving:
144 Calories; 3.2g Fat; 10.4g Carbohydrate; 16.4g Protein; 401mg Sodium

Nutritional data in these recipes is approximate. It is provided by
manufactures or through analysis with industry software that uses USDA data. Persons on special diets requiring more specific nutrient data should consult a physician or registered dietitian.

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