Thai Lettuce Wraps

This shareable appetizer of spicy boneless wings and crisp ginger-seasoned stir-fried vegetables comes with fresh Boston lettuce wraps for at-the-table assembly.


2 lbs.

Boneless wings, from the deli, Original or General Tso's

1 1/2 cups

Soy sauce

1/8 cup

Asian garlic chili sauce, prepared

2 Tbsp.

Peanut oil, divided

1 Tbsp.

Sesame oil

1 cup

Carrots, shredded

1 cup

Snow peas, thinly sliced

1 cup

Red cabbage, shredded

1 cup

Green onions, thinly sliced

3 Tbsp.

Garlic, minced, divided

1 Tbsp.

Ginger, ground

1 1/2 cups

Stir fry sauce, prepared

24 oz.

Boston lettuce leaves

1 1/2 cups

Thai peanut sauce, prepared

1/4 cup

Roasted peanuts, chopped, divided


  1. In a small bowl, combine the soy sauce and Asian garlic chili sauce. Set aside.

  2. Heat 1 Tbsp. peanut oil and 1 Tbsp. sesame oil in large skillet over medium heat. Add the vegetables, 2 Tbsp. garlic and the ginger.

  3. Stir-fry over medium heat 3 - 4 minutes or until tender-crisp. Set aside.

  4. Heat 1 Tbsp. peanut oil in large skillet over medium heat. Add 1 Tbsp. garlic and the chicken. Stir fry over medium heat for 3 - 4 minutes or until chicken is hot.

  5. Add the stir fry sauce to the chicken. Cook, stirring, 3 minutes.

  6. Combine the chicken and vegetables with 2 Tbsp. peanuts and place in bowl in the center of a large platter.

  7. Place individual lettuce leaves around the outer edges of the plate.

  8. Pour the soy sauce and peanut sauce in bowls. Sprinkle remaining peanuts over peanut sauce. Serve sauces along side the stir fry.