Stir-Fried Chicken Lettuce Wraps

Several weeks ago I was browsing the Saveur magazine website and came across the nominees for best blogs of 2012. The categories of “bests” include cooking, baking, photography, food writing, celebrities, and so on. One in particular caught my eye. Under the category “Best Single Piece of Culinary Writing” is a post titled “My Chez Panisse Experience”. It was written by the author of the blog  Cafe Fernando.  It is a truly outstanding piece that shares the author’s experience of what he describes as “probably the best meal of my life”.  The photography is beautiful and it makes you feel like a true participant in the event.  Of course I voted for it.  But as I browsed Cenk’s website, I noticed on the list of most popular posts a title:  Devil’s Food Cake.  Immediately I clicked and there was a beautiful chocolate cake, decorated with chocolate shards, and filled with a ganache made with Biscoff spread.  This is about the Biscoff spread.  It is the special ingredient I mail-ordered last week and have been waiting to try.   I was intrigued when I read about the many uses of this spread that is sometimes referred to as “Europe’s answer to peanut butter”.  It has the texture of peanut butter with the flavor of gingersnap cookies.  Here it is:

Who knew there was an entire constituency of Biscoff-lovers out there?  There are recipes galore for candies, cookies, cakes, ice cream, and all manner of sweet treats using Biscoff.  But I had another idea in mind.  One of my favorite things to eat is spicy Thai-flavored peanut noodles.  So I wondered if there was a savory recipe using Biscoff spread.  I found it and here it is:   a spicy, Thai-influenced, chicken stir-fry, served in butter lettuce cups.  It’s easy, delicious, fresh, and light.  Now all you have to do is order some Biscoff spread and get cooking.  Here is the recipe:

Biscoff Thai Chicken Lettuce Wraps (from the
Serves 4

1 lb. boneless, skinless chicken breasts, cut crosswise into 1/2 inch strips
1 teaspoon ground coriander
2 cloves garlic, minced
1 teaspoon minced ginger root
2 teaspoons canola or vegetable oil
1 red or green bell pepper (or half of each), cut into thin strips
1/4 cup hot or medium-hot salsa
2 tablespoons soy sauce or tamari
2 tablespoons Biscoff spread
1/4 cup chopped fresh basil or cilantro
8 large washed Boston or leaf lettuce leaves

Toss the chicken strips with the coriander, garlic and ginger.  Heat the oil in a large nonstick skillet over medium-high heat.  Add bell pepper strips; stir-fry 2 minutes.  Add chicken mixture; stir-fry 4 to 5 minutes or until chicken is cooked through.  Add salsa (I only had medium heat salsa, so I added a jot of Thai red curry paste) and soy sauce; stir-fry 1 minute.  Reduce heat to low; stir in Biscoff spread until melted.  Stir in the basil.  To serve, spoon the mixture into lettuce leaves and roll up.  You could also serve the stir-fry over rice, but I love the contrast of the warm spicy chicken wrapped in the cool crunchy lettuce leaves.

You can order Biscoff Spread from  There is also a product at Trader Joes called speculoos spread, which is apparently similar to Biscoff.  

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