Tuesday, March 5, 2013

Chicken Lettuce Wraps with Garlic Peanut Sauce

4 skinless, boneless chicken breasts - cooked, cooled and minced
1/2 cup roasted unsalted peanuts - finely chopped (or cashews)
1-2 garlic cloves - finely minced or pressed
zest of 1 lime
2 TBSP lime juice
1/2 cup fresh cilantro - chopped
1/4-1/2 cup green onion - chopped
1 TBSP olive oil
1 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 tsp sesame oil
1 tsp fish sauce
1/2 tsp salt
1/4 tsp black pepper
large lettuce leaves of choice - I like bib lettuce (butter leaf) or red lettuce because they are large enough and soft enough to use without breaking

Combine all ingredients except the chicken in a large bowl. In the same pan you used to cook the chicken, heat
1 tsp olive oil
1 TBSP chunky peanut butter (or nut butter of choice)
and 1/4 cup coconut milk
add minced chicken and season with salt and pepper. Add to rest of ingredients and refrigerate while you make the peanut sauce.

1 TBSP olive oil
2 cloves garlic - minced
1 tsp black pepper
1 1/2 tsp ground cumin
dash cayenne
1 1/2 TBSP pure maple syrup
6 TBSP chunky peanut butter (or nut butter of choice)
1 TBSP soy sauce (or coconut aminos)
1 cup coconut milk
1 tsp lime juice
1/2 tsp sesame oil
dash hot sauce
splash rice vinegar

Over medium heat, saute garlic in olive oil with pepper, cumin and cayenne until garlic is soft. Slowly add the rest of the ingredients, whisking to combine. Add more coconut milk as needed for desired consistency.

I also made a spicy fish sauce. Combine:
2 TBSP fish sauce
4 TBSP water
2 TBSP lime juice
1/2 - 1 tsp sugar (or honey or maple syrup)
fresh grated ginger (I grate the ginger and then just squeeze the juice out into the bowl and discard the pulp)
red pepper flakes - to taste

Whisk to combine until sugar is dissolved.

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