Chai-Spiced Nut Butter

The warming, sweet + spicy flavors of a chai latte infused into a creamy, spreadable snack? Yes, please! This homemade chai-spiced nut butter jazzes up any boring breakfast and makes a sweet holiday gift for friends and family.
Just 20 minutes and 9 in…

Chai-Spiced Nut Butter

The warming, sweet + spicy flavors of a chai latte infused into a creamy, spreadable snack? Yes, please! This homemade chai-spiced nut butter jazzes up any boring breakfast and makes a sweet holiday gift for friends and family.

Just 20 minutes and 9 ingredients are required for you to check homemade holiday gift giving off your to-do list. Let’s make nut butter!

How to Make Homemade Chai-Spiced Nut Butter

This creamy, warming spread begins with lightly roasting cashews and almonds to bring out their natural richness.

Chai-Spiced Nut Butter from Minimalist Baker →

Gingerbread Cookies

This recipe for Gingerbread Cookies makes plenty of soft, chewy, ginger-spiced molasses Christmas cookies that are perfect for decorating!

The post Gingerbread Cookies appeared first on Budget Bytes.

I don’t know if anything can get me in the holiday mood more than baking (and decorating) a batch of Gingerbread Cookies. Their warm, spicy aroma just smells like Christmas, and decorating them is SO. MUCH. FUN. This recipe for gingerbread cookies will make plenty of soft, chewy, spiced cookies for you and your friends and family to decorate, so bookmark this Gingerbread Cookie recipe and make them this weekend. And don’t forget to take a photo and show us your creations on social media!

Decorated gingerbread cookies on a baking sheet surrounded by pinecones.

What Are Gingerbread Cookies?

Gingerbread cookies are a cookie made with rich molasses and plenty of warm spices, like ginger, cinnamon, and cloves. The gingerbread cookies are often cut into the shape of a man (aka gingerbread men), but can also be cut into a variety of holiday-themed shapes. Decorating gingerbread cookies is a popular holiday activity and my personal favorite!

Ingredients for Gingerbread Cookies

Gingerbread cookies have many of the same ingredients as most basic cookies but include a variety of rich and warm spices. Here’s what you’ll need to make gingerbread cookies:

  • Butter: Butter is the base for many cookies. It gives the cookies plenty of richness and creamy buttery flavor.
  • Brown Sugar: Brown sugar gives these cookies a deeply rich sweetness, and helps keep the cookies soft.
  • Molasses: Molasses sweetens the cookies, adds an amazingly deep flavor, and gives the cookies a rich brown color.
  • Egg: Egg helps give the cookies structure and helps them rise just a little bit while baking.
  • Vanilla: Vanilla adds to the warm flavor profile of the cookies.
  • Baking Soda: A small amount of baking soda helps the cookies rise so they are nice and soft.
  • Flour: All-purpose flour gives the cookies structure and bulk.
  • Spices: A mix of cinnamon, ginger, cloves, nutmeg, and salt gives the gingerbread cookies tons of warm flavor in every bite! Cinnamon also helps deepen the cookie’s classic brown color.

How to Decorate Gingerbread Cookies

While you don’t have to decorate gingerbread cookies, I think that’s half the fun. I like to keep things simple with a basic powdered sugar icing. To make the icing, mix 1 cup powdered sugar with 1-2 Tbsp water, or just enough for it to form a thick icing. You can make multiple batches of the icing and color each one separately with a couple drops of food coloring, for even more decorating fun. Then just spoon the icing into a plastic bag, cut off just a sliver of the corner of the bag to create a piping tip, and then decorate away!

You can also add tons of other fun items to the gingerbread cookies, like sprinkles, red hot candies, peppermints, or any other type of small candy. These extras will take your gingerbread cookies to the next level!

Storing Gingerbread Cookies

Once cooled and decorated (and once the icing has dried), the gingerbread cookies can be stored in an air-tight container at room temperature for about one week. …But I’m sure they’ll all get eaten before then!

A plate full of decorated gingerbread cookies.
Decorated gingerbread cookies scattered on a white surface.
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Gingerbread Cookies

This recipe for Gingerbread Cookies makes plenty of soft, chewy, ginger-spiced molasses Christmas cookies that are perfect for decorating!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 16 minutes
Chill Time 2 hours
Total Time 2 hours 46 minutes
Servings 24 cookies
Calories 178kcal

Ingredients

Icing (optional)

  • 1 cup powdered sugar $0.32
  • 1-2 Tbsp water $0.00

Instructions

  • Add the butter and brown sugar to a bowl and use a mixer to beat them together until light and creamy. Add the molasses, vanilla, and egg, and beat until creamy again.
  • In a separate large bowl, stir together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
  • Add about ⅓ of the flour mixture to the butter and sugar mixture, then beat on low speed until incorporated. Repeat until all of the flour has been added to the batter. It should form a very soft cookie dough.
  • Transfer the cookie dough to a large piece of plastic, shape it into a ball, and wrap it tightly. Refrigerate for at least two hours, or up to one day.
  • When ready to make the cookies, preheat the oven to 350ºF. Divide the cookie dough in half to make it easier to work with (keep the other half in the refrigerator until ready to use). Roll the dough out on a lightly floured surface until it's about ⅛-inch thick. Cut the dough into your desired shapes and place them on a parchment-lined baking sheet, at least one inch apart.
  • Bake the cookies for 8 minutes, or until slightly puffed in the center and they are just beginning to brown on the outer edges. Remove the cookies from the oven and allow them to cool completely.

Icing (optional)

  • While the cookies are cooling, place the powdered sugar in a bowl and add 1 Tbsp water. Stir to combine, then continue to add water, a very small amount at a time, until it forms a thick icing (about 1-2 Tbsp total).
  • Place the icing in a plastic bag and cut a very small piece off the corner to create a piping tip. Pipe the icing onto the cooled cookies in your favorite design!

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 178kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Sodium: 147mg | Fiber: 1g
Decorated gingerbread cookies scattered on a white surface.

How to Make Gingerbread Cookies – Step by Step Photos

Wet ingredients for gingerbread cookies in a mixing bowl.

Using a mixer, beat together 12 Tbsp (¾ cup) room-temperature salted butter and ¾ cup brown sugar until light and creamy. Add ½ cup molasses, one tsp vanilla extract, and one large egg, then beat until smooth again.

Dry ingredients for gingerbread cookies in a mixing bowl.

In a separate bowl, stir together 3 cups of all-purpose flour, 2 tsp cinnamon 1 Tbsp ginger, ½ tsp cloves, ½ tsp nutmeg, and ½ tsp salt.

Dry ingredients added to the butter and sugar mixture.

Add about ⅓ of the flour mixture to the butter and sugar, then beat on low speed until combined. Repeat until all of the flour and spices have been added to the cookie batter.

Finished cookie batter in the mixing bowl.

When all of the flour and spices have been added, you’ll have a very soft cookie batter.

Ball of cookie batter wrapped in plastic.

Place the cookie batter on a large sheet of plastic wrap, shape it into a ball, and wrap it tightly. Refrigerate the dough for at least two hours (it can stay refrigerated for up to a day).

Gingerbread cookie batter rolled out and being cut with a cookie cutter.

When you’re ready to make the cookies, preheat the oven to 350ºF. Divide the dough in half to make it easier to work with and place the other half in the refrigerator until ready to roll. Roll the dough out on a lightly floured surface until it’s about 1/8-inch thick, then cut into your desired shapes.

Cookies ready to bake on a baking sheet.

Place the cut cookies on a parchment-lined baking sheet with at least 1 inch between each cookie (they will expand a little). Gather up the dough scraps, roll again, and cut more until there is little or no dough left. Keep any unused dough in the refrigerator so it stays chilled.

Baked gingerbread cookies on the baking sheet.

Bake the cookies in the preheated 350ºF oven for 8 minutes, or until slightly puffed in the center and the outer edges are just beginning to brown. Remove them from the oven and allow them to cool.

Powdered sugar icing in a bowl being stirred.

While the cookies are cooling, prepare the simple powdered sugar glaze. Add 1 cup powdered sugar to a bowl and add 1 Tbsp water. Stir to combine. Continue to add water, a little at a time, until it forms a thick glaze (1-2 Tbsp total water).

Cookies being decorated with icing.

Spoon the icing into a plastic bag and cut off a very small piece of the corner to use as a piping tip, then have fun!

Overhead view of decorated gingerbread cookies on a baking sheet with pinecones on the sides.

The post Gingerbread Cookies appeared first on Budget Bytes.

Roasted Butternut Squash Pear Ginger Soup

Butternut Squash Soup is one of my all-time favorite soups. I make it all of the time during the fall months. I love my classic recipe, but sometimes it is fun to mix it up. I love making this Roasted Butternut Squash Pear Ginger Soup because the flavo…

Butternut Squash Soup is one of my all-time favorite soups. I make it all of the time during the fall months. I love my classic recipe, but sometimes it is fun to mix it up. I love making this Roasted Butternut Squash Pear Ginger Soup because the flavors are phenomenal. This soup recipe reminds me…

Mongolian Tofu

Ready to serve hot in less than 30 minutes, this easy Mongolian tofu is a delicious option for a quick weekday or weeknight meal. This recipe is inspired by the popular Mongolian beef stir-fry, using crispy, seasoned tofu and a sweet and salty sauce th…

Ready to serve hot in less than 30 minutes, this easy Mongolian tofu is a delicious option for a quick weekday or weeknight meal. This recipe is inspired by the popular Mongolian beef stir-fry, using crispy, seasoned tofu and a sweet and salty sauce that will make you want to lick your fingers! If you...

Read More

The post Mongolian Tofu appeared first on My Pure Plants.

Creamy Carrot Ginger Soup (Instant Pot Friendly!)

If our creamy vegan carrot soup and Thai-inspired butternut squash soup had a baby, this carrot ginger soup would be her! And she’s got both her parents’ best features. Creamy and luxurious, a little spicy and gingery, and not too complicated. Oh, and …

Creamy Carrot Ginger Soup (Instant Pot Friendly!)

If our creamy vegan carrot soup and Thai-inspired butternut squash soup had a baby, this carrot ginger soup would be her! And she’s got both her parents’ best features. Creamy and luxurious, a little spicy and gingery, and not too complicated. Oh, and her sweet and spicy seedy topping? Highly recommended!

Just 1 pot and 8 simple ingredients required for this vibrant, warming chilly weather staple. Let us show you how it’s done!

Creamy Carrot Ginger Soup (Instant Pot Friendly!) from Minimalist Baker →

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce….

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired)

Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.

It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!

Creamy Vegan Tofu Cauliflower Curry (Korma-Inspired) from Minimalist Baker →

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!

Close up overhead view of a bowl full of coconut curry chickpeas with naan bread on the side.

What’s in Coconut Curry Chickpeas

You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:

  • Aromatics: onion, garlic, and ginger create a powerful flavor base for this dish.
  • Spices: Curry powder and cumin. If you want a hot curry, you can always add a bit of cayenne pepper, too!
  • Tomato sauce: a little bit of tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut.
  • Coconut milk: full-fat coconut milk gives the curry sauce a ton of body and provides a creamy base to balance the potent flavors of the spices and aromatics.
  • Chickpeas: Inexpensive chickpeas fill out this dish, providing tons of belly-filling power and good-for-you fiber.
  • Kale: kale adds a little more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute with fresh spinach.

What Kind of Curry Powder to Use

Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.

You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.

How to Serve Coconut Curry Chickpeas

This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.

Overhead view of a skillet full of coconut curry chickpeas with a wooden spoon.
Overhead view of a bowl full of coconut curry chickpeas with a piece of naan.
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Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
Course Dinner, Main Course
Cuisine Indian
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 615kcal

Ingredients

  • 1 yellow onion $0.38
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1.5 Tbsp curry powder $0.45
  • 1 tsp cumin $0.10
  • 2 15oz. cans chickpeas, drained $1.58
  • 1 8oz. can tomato sauce $0.50
  • 1 13.5oz. can full-fat coconut milk $2.99
  • 4 oz. chopped kale (about 3 cups) $0.75

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
  • Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
  • Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
  • Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
  • Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 615kcal | Carbohydrates: 73g | Protein: 23g | Fat: 29g | Sodium: 316mg | Fiber: 22g
Close up side view of a bowl full of coconut curry chickpeas.

How to Make Coconut Curry Chickpeas – Step by Step Photos

Diced onion, minced garlic, and grated ginger in a deep skillet.

Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.

Spices added to the skillet with onions, garlic, and ginger.

Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.

Chickpeas, tomato sauce, and coconut milk added to the skillet.

Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).

Simmered chickpeas in curry sauce.

Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.

Fresh kale added to the skillet.

Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.

Finished coconut curry chickpeas with wilted kale.

Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).

Finished skillet full of coconut curry chickpeas with naan and a wooden spoon.

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!

The post Chicken Lettuce Wraps appeared first on Budget Bytes.

Of all the small plate recipes, one of the easiest to prepare and one of my personal favorites is Chicken Lettuce Wraps. The crisp lettuce leaves hold a saucy ground chicken and vegetable mixture and every bite is full of freshness and bold flavor! If you love to make Asian-inspired recipes as much as I do, then you might already have a lot of these ingredients at home, which makes this recipe simple, easy to prepare, and satisfying in every bite!

Overhead shot of chicken lettuce wraps with a small bowl of chopped peanuts and a small bowl of peanut lime dressing served on the side.

Ingredients Needed For Chicken Lettuce Wraps

This recipe includes 3 simple elements: a sauce, the chicken and vegetable filling and a dressing drizzled on top. The dressing is optional, but highly recommended :)

  • Ground Chicken – ground chicken is a very lean meat with not a lot of fat, but it comes to life with this delicious sauce poured on top. You can easily sub the chicken for ground turkey or ground pork if you prefer.
  • Vegetables – I kept things simple with some chopped water chestnuts and a diced red bell pepper. You can find the water chestnuts usually in the International food aisle.
  • The Sauce – the sauce is the star of the show in these lettuce wraps! It’s made with a simple mixture of asian sauces, sesame oil, rice vinegar, and a little bit of fresh ginger and garlic.
  • Peanut Lime Dressing – when you order chicken lettuce wraps in a restaurant it’s often served with a dipping sauce, but we decided to pair ours with a half portion of our fav creamy Peanut Lime Dressing! You only need a little bit drizzled on each lettuce wrap and it adds great depth of flavor to these tasty wraps.

What Lettuce Is Best For Lettuce Wraps?

You can use a variety of different types of lettuce for chicken lettuce wraps including bibb lettuce, butter lettuce, green leaf lettuce or even romaine lettuce. We opted for these cute iceberg lettuce boats that we caught on sale, and the chicken filling fits perfectly inside each one. Bibb lettuce will wrap nicely around the filling and looks beautiful plated, but it can also be on the pricier side.

Ingredient Substitutions

I love recipes that you can easily customize with ingredients you already have in your fridge or pantry. Here are few suggestions:

  • Ground turkey – ground turkey also works well in these lettuce wraps. It’s leaner than beef and tastes great with the sauce! Just make sure you buy 93% lean ground turkey and not ground turkey breast which has almost zero fat in it. You definitely don’t want to make that mistake.
  • Vegetables – you can easily add or swap out the vegetables with some of your own favorites like diced onions, green bell peppers, or chopped baby bella mushrooms. Just make sure to dice them up into smaller bite size pieces so they fit nicely in the lettuce wraps.
  • Dressing & Toppings – we paired these lettuce wraps with our creamy peanut lime dressing, which worked beautifully, a few green onions and peanuts for extra texture; but feel free to skip the dressing and top with a sprinkle of sesame seeds or a little sriracha if you wanna add some spice!
Very close up shot of chicken lettuce wraps being drizzled with peanut lime dressing.

What to Serve With Chicken Lettuce Wraps

You can have chicken lettuce wraps as an appetizer or your main dish, but they also taste great paired with some coconut rice, a quick & easy vegetable lo mein, sesame cucumber salad, crispy rice noodles, or this simple cold peanut noodle salad. The noodle salad uses the same sweet & tangy peanut lime dressing so you can easily just make a full batch of the dressing and drizzle it on both!

How To Store Leftovers

If you’re lucky enough to have any leftovers, be sure to store the chicken filling and the lettuce separately. You can store the chicken filling in an airtight container in the refrigerator for up to 4 days. Then store any extra lettuce in a food storage bag in the fridge for up to 4 days as well.

Side angle shot of chicken lettuce wraps
Overhead shot of chicken lettuce wraps with bowls of chopped peanuts, chopped green onions and peanut lime dressing on the side.
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Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!
Course Appetizer, Dinner, Lunch
Cuisine Asian
Total Cost $12.94 recipe / $3.23 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 3 lettuce wraps each
Calories 496kcal

Ingredients

Chicken Lettuce Wraps

  • 1/4 cup hoisin sauce $0.42
  • 2 Tbsp soy sauce $0.14
  • 1 Tbsp rice vinegar $0.10
  • 1 Tbsp toasted sesame oil $0.30
  • 1 Tbsp fresh grated ginger $0.60
  • 2 cloves garlic, minced $0.16
  • 1 lb ground chicken $4.49
  • 1 Tbsp cooking oil $0.04
  • 1 red bell pepper $1.25
  • 8 oz canned water chestnuts, drained $1.69
  • 2 green onions $0.22
  • 1/4 cup peanuts $0.12
  • 12 lettuce leaves $2.20

Peanut Lime Dressing

  • 1.5 Tbsp natural style peanut butter $0.11
  • 1/2 Tbsp brown sugar $0.02
  • 1 clove garlic, minced $0.08
  • 1/4 tsp fresh grated ginger $0.05
  • 1 lime $0.50
  • 1 tsp soy sauce $0.04
  • 2 Tbsp neutral oil $0.41

Instructions

  • First, make the sauce for the chicken lettuce wraps. In a small bowl combine the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, fresh grated ginger and minced garlic. Set the sauce aside.
  • Next chop the red bell pepper and water chestnuts into similar size pieces. Then slice the green onions and give the peanuts a rough chop. Set veggies and nuts aside.
  • Heat a large skillet over medium heat and add the cooking oil. Once oil is heated, add the ground chicken, crumble and cook until browned.
  • Add the red bell pepper and water chestnuts to the skillet. Saute for two minutes.
  • Pour the prepared sauce mixture into the skillet and mix well. Cook for two more minutes to allow the sauce to soak into the chicken and vegetables.
  • Remove from heat and top with green onions and chopped peanuts. Serve 1/3 cup of the chicken and vegetable mixture inside each lettuce wrap and drizzle a little of the peanut lime dressing on top. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 3lettuce wraps | Calories: 496kcal | Carbohydrates: 29g | Protein: 27g | Fat: 32g | Sodium: 966mg | Fiber: 6g

How To Make Chicken Lettuce Wraps – Step By Step Photos

Overhead shot of a bowl of asian sauce mixture.

Start by making the sauce for the chicken. In a small bowl mix 1/4 cup hoisin sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp fresh grated ginger, and 2 garlic cloves minced. Stir well and set aside.

Chopped bell pepper, water chestnuts, green onions and peanuts on a wood cutting board.

Dice one red bell pepper. Drain and dice one 8oz. can of water chestnuts. Slice 2 green onions and give the peanuts a rough chop. Set these ingredients to the side.

Cooked ground chicken in a large stainless steel skillet.

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once oil is hot, add 1 lb ground chicken, crumble, and cook until browned.

Cooked ground chicken with red bell pepper and water chestnuts.

Mix in diced bell pepper and water chestnuts into the skillet and saute for 2 minutes.

Asian sauce mixture being poured over cooked chicken and vegetables.

Pour the sauce mixture into the skillet and mix well. Continue to cook and stir for 2 minutes.

Finished chicken and vegetables with green onions and chopped peanuts sprinkled on top.

Remove from heat and add 2 sliced green onions and 1/4 cup chopped peanuts. Feel free to reserve some of the green onions and peanuts to add on top of the individual lettuce wraps.

Overhead close up shot of peanut lime dressing.

Next, make the peanut dressing. In a small bowl combine 1.5 Tbsp natural style peanut butter, 1/2 Tbsp brown sugar, 1 minced garlic clove, 1/4 tsp grated fresh ginger, 1 lime, 1 tsp soy sauce, 2 Tbsp neutral oil. Mix well.

Chicken and vegetable filling being added to chicken lettuce wraps.

Serve chicken filling inside lettuce with a drizzle of the peanut lime dressing and enjoy!

close up shot of chicken lettuce wraps with peanut lime dressing being drizzled on top.

More Asian Inspired Recipes

The post Chicken Lettuce Wraps appeared first on Budget Bytes.

Cabbage Salad

Let me introduce you to one of the BEST salads ever! This Cabbage Salad may not sound that exciting, but it is one of my all-time favorite salads. The colors, flavors, and textures are SO good. I love everything about it and whenever I make it for frie…

Let me introduce you to one of the BEST salads ever! This Cabbage Salad may not sound that exciting, but it is one of my all-time favorite salads. The colors, flavors, and textures are SO good. I love everything about it and whenever I make it for friends and family, they beg for the recipe.…

Quick Cabbage Apple Slaw (Korean-Inspired)

What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.
It’s the perfect companion…

Quick Cabbage Apple Slaw (Korean-Inspired)

What’s that? You’re craving kimchi but don’t want to run to the store or wait a week for it to ferment? We’ve got you. This QUICK kimchi-inspired slaw combines cabbage, apple, and carrot in a tangy, optionally spicy dressing.

It’s the perfect companion for all your favorite Korean (and Korean-inspired) dishes, including bibimbap and Korean-style cauliflower wings. Plus, it’s ready in 20 minutes with just 10 ingredients. Let us show you how it’s done!

Quick Cabbage Apple Slaw (Korean-Inspired) from Minimalist Baker →