Meal Prep: Pressure Cooker Thai Chicken Lettuce Cups

Name: Meal Prep: Pressure Cooker Thai Chicken Lettuce Cups
Total time: 45 min
Yield: 4 serving(s)
Ingredients: ¾ cup chunky natural peanut butter; 4 cloves garlic, minced; 3 tablespoons honey; 2 tablespoons lime juice; 1 cup coconut milk; 3 tablespoons rice wine vinegar; 3 tablespoons soy sauce; 1 tablespoon Thai-style chili paste; 1½ pounds boneless, skinless chicken breast halves; 1 head Bibb lettuce, leaves separated; ⅓ cup chopped peanuts; ¼ cup chopped fresh cilantro leaves

Team Mealthy

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Simplicity doesn’t mean you have to skip the flavor. These scrumptious Thai Chicken Lettuce Cups deliver on both! Use your secret weapon - the MultiPot Pressure Cooker, to quickly get dinner on the table and into tummies. The bold flavors in this dish come from the Thai-style chili paste. It is a concentrated blend of red chilies and Thai spices. The heat is balanced by the sweetness of the coconut milk and honey. As a final flourish, chopped peanuts are sprinkled on top for crunch and cilantro leaves add a fresh burst to every bite.

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Directions

Mealthy Tip

If you like a little more spice, add 1/2 teaspoon red pepper flakes to the peanut butter mixture. Bibb lettuce is a variety of butterhead lettuce that has crisp dark-green leaves. Their delicate curved shape is the perfect "cup" shape to hold the shredded Thai chicken.

Nutrition Facts

Per Serving: 952 calories; 59g fat; 38.5g carbohydrates; 76g protein; 145mg cholesterol; 1320mg sodium.

Full nutrition

Amount Per Serving
Calories 952		Calories from Fat 529
% Daily Value*
Total Fat 59g		90%
	Saturated Fat 19g	94%
	Trans Fat 0.0g
	Polyunsaturated Fat 9.5g
	Monounsaturated Fat 24.0g
Cholesterol 145mg		48%
Sodium 1320mg		55%
Total Carbohydrate 38.5g		13%
	Dietary Fiber 8g	30%
	Sugars 20.0g
Protein 76g

Vitamin A 29%		Vitamin C 11%
Calcium 9%		Iron 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Thai Dinner Chicken Peanut Butter Asian Fusion Quick And Easy Weeknight Casual Party Pressure Cooker Bibb Lettuce Multipot Meal Prep Dairy-free 8 Quart Pressure Cooker

Reviews

4.0out of 5 Stars

(13 Reviews)

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What others are saying

Jennifer Ingram says:

So easy and tasty! We put it over some leftover plain noodles for quick, filling dinner (yes, weird, but worked). Next time I'll throw some carrots and broccoli into the pot during the last half hour and serve it over brown rice.

Randall Hauk says:

Thai-style peanut sauce is among my favorite food things in the world! Made this for dinner. The boys loved the idea of making tacos out of lettuce leaves. Next day, took the leftover chicken and tossed with spiralized cucumber and spaghetti. Was only okay but mostly because it needed more sauce, which is easily enough remedied. If you've had these types of sauce and enjoyed, you'll like this. If not and you like peanut butter at all, you should try this. It's a very accessible version of a common sauce you'll learn to love.

Caro Hodgin says:

flavor was great, but 4 stars bc my chicken burnt a tiny bit to the bottom of the pan and it was tough to clean off.

Tarragon Boi says:

This was really easy and turned out great! Even my picky toddler, who never eats anything, wanted seconds. I think it was because the peanut butter is such a familiar flavor that it worked so well.

Laura Griffin says:

I always order thai chicken lettuce wraps when I eat out and now I can make them at home! This recipe is perfect, tastes better than in the restaurant! The Thai chili paste wasn't too spicy and the chopped peanuts gave it a nice crunch. Love!

Alexis Pearson says:

You had me at peanut butter! Loved the texture and flavor in this dish. I don't usually buy chunky peanut butter, but I'm so glad I tried something new because it came out great. I definitely would have been missing out if I used creamy peanut butter.

Shannon Bowie Persha says:

This was super easy, and so delicious. We also served it with tortillas. I preferred with the lettuce cups, but some liked the tortillas. I will be making this again, and would also be great as a meal prep for lunches.

Joella Olson says:

Hey, Mealthy, fix this recipe. Not only is dinner late, but I’m throwing out the gorgeous chicken breasts we bought. There is something wrong with a recipe where multiple reviewers complain about burnt results. My pot wouldn’t come to pressure AND IT WOULDN’t tell me why. I’ll tell you why. It was burning on the bottom. I think you need to add the coconut milk later, after the chicken is cooked in broth. I should have trusted my instincts.

Jereck Carmona says:

These are delicious! As usual, I’ll make a few adjustments for my specific tastes next time. Like adding more spice. The amount of baked on mess to clean up was disappointing. I put some vinegar and water in the pan and pressure cooked for a few minutes which loosened the gunk off the pan and reduced the amount of scrubbing.

Jordan Almos says:

I followed the recipe however the chicken was burnt. The flavor is good! I added peppers at the end. Just remember to add extra liquid to avoid burnt chicken.

Ryan Clark says:

The sauce is too thick and caused multiple burn warnings and so I released pressure to stir once and add more coconut milk which slowed things down. The garlic and chilly paste both burned on the bottom of the pot. Taste was ok, but some burned bitter flavors going on.

Dawn Jacobs says:

My husband and I started with one lettuce wrap and quickly switched to Frosted Mini Wheats as a back up dinner. This was a miss.

Britt Hess says:

The recipe how it is gets 2 stars, my changes would make it maybe 3.5. The current recipe isn’t enough liquid to bring it to pressure so the meat will burn. Luckily I caught it early enough and was able to peel them off the bottom and save it. I added 1.5c of water to the pot and pressure cooked on high for 15 mins. Removed the chicken, shredded like directed. it was super runny so i switched It to sauté mixed 2T water with 2T cornstarch then steadily poured into pot while whisking for about 2 mins until it thickened. I put the chicken back in the pot and let it sit for a couple minutes before I loaded it into lettuce. **I didn’t add peanuts, instead I used extra crunchy pb and 3T of regular creamy.