This is a great recipe for Satay Style Chicken Lettuce Wraps. Utilizing the flavors of satay chicken in a new and unique way.
I am just not in the Christmas Spirit this year. Call me a Grinch, but decorating has never been high on my priority list and as someone who is trying to downsize their stuff and move away from the excessive commercialism that is part of our culture the idea of shopping for more commercial stuff is just not appealing. Aside from the occasional soup I am not really into the Christmas food yet either. I’m hoping you guys won’t mind my lack of Christmas Posts this year, I mean everyone else in blog land is doing them so you can get your fill elsewhere, and I will just be your escape from it all.
This recipe is pretty much the last thing I think of when I of Christmas but as far as keeping it healthy and delicious around here it was perfect. So, perfect.
Both Chuck and I loved this recipe, and it came together quickly which is always a good thing, especially when your time is limited.
Cooking the chicken in a pan this way means that it can then be put over salad greens or steamed veggies with rice to create a number of different kinds of meals. I love versatility.
Now I know that the ingredient list looks gigantic, but do not let it scare you. If you enjoy Asian style foods you probably have most of these in your pantry already, so there is very little actual prep time, despite the large list of things.
Seriously give it a shot. It’s a great way to break up those heavy holiday foods with some healthy Asian style excitement.
- Chicken
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons garlic powder
- ½ teaspoon turmeric
- 1 tablespoon lime juice
- 2 teaspoons honey
- 1 lb boneless, skinless chicken, cut into bite size pieces
- Peanut Sauce
- ½ cup smooth peanut butter
- 2 tablespoons rice wine vinegar
- 3 tablespoons low sodium soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 teaspoons fish sauce
- 1 to 2 teaspoons sriracha (optional)
- Romaine or butter lettuce leaves for serving
- 1 carrot, peeled and julienned
- ½ a red pepper julienned
- 1 tablespoon scallions, chopped (optional)
- In a large bowl whisk together the sesame oil, ginger, garlic, turmeric, lime juice, and honey. Add chicken and toss.
- Cover with plastic wrap and refrigerate for 30 minute to 2 hours.
- Once marinade, heat a large skillet over medium high heat and add the chicken. Cook chicken, while stirring for 6 to 8 minutes or until cooked through. Remove from heat and set aside.
- In a small bowl whisk together the peanut butter, vinegar, soy sauce, garlic, ginger, fish sauce, and sriracha until well blended and set aside.
- Stuff each lettuce leaf with carrot, pepper, and chicken. Drizzle with peanut sauce, top with scallions and serve.