I love to re-purpose meats when I can because I hate to waste a good meat. Earlier this week, I shared a recipe for Instant Pot Thai Chicken Thighs. If you happen to have leftover chicken, you can use this chicken to make lettuce wraps. All you need is the Thai Lettuce Wrap recipe that I shared and your favorite lettuce. I love to use Green Leaf lettuce for my lettuce wraps.
Here’s a great recipe for Thai Peanut sauce because if you’re like me, you love a little sauce for your lettuce wraps.
- 1 1-inch piece of ginger
- 1 small garlic clove
- 1/2 cup sugar-free peanut butter
- 2 tbsp gluten-free soy sauce or coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp light brown sugar
- 1/4 tsp crushed red pepper flakes
- 1/3 cup water
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Using a blender, mix the ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.
Peanut sauce can be made 3 days ahead. Transfer to a small container, cover, and chill. Bring to room temperature before using.
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