This Easy Thai Chicken Lettuce Wraps Recipe is Keto friendly and packed full of seasoned veggies, chicken, and covered with a creamy Thai peanut sauce.
In a small bowl, combine lime juice, soy sauce, chicken broth, peanut butter, cayenne, and red pepper flakes. Whisk until well blended and set aside.
In a wok or large skillet, heat the peanut oil over medium-high heat. Add the onion and garlic and stir-fry until the onions get soft, 2-4 minutes.
Season the chicken with salt and pepper, then add to the wok and cook until cooked through, 4-6 minutes. Remove the chicken and set aside in a warm place.
Reduce the wok to medium heat and add the cabbage, red bell pepper, and carrots and about 2 tablespoons of water. Allow the vegetables to steam for 2-3 minutes, or until tender crisp.
Remove the vegetables and reserve with the chicken.
Add the set-aside sauce to the wok and bring to a simmer. Return the reserved chicken and vegetables to wok, and stir fry until the sauce bubbles and thickens, and everything is coated evenly, 3-4 minutes.
Add ½ cup of the chicken and vegetable mixture to each lettuce leaf and wrap the leaf around the mixture.