I saw a recipe for chicken satay skewers in my April issue of Everyday Food magazine, but after seeing them again at Pennies on a Platter, I knew I had to make them this weekend! I love the addition of cilantro and the increase in marinade in the adaptation. I also used natural peanut butter for the sauce and it was great. I decided to make lettuce wraps with the chicken, sauce, some romaine leaves, carrot and cucumber. Absolutely delicious!
Chicken Satay Lettuce Wraps
Source: Slightly adapted from Everyday Food Magazine, Bloomacious /Pennies on a Platter
boneless skinless chicken breasts, thinly sliced lengthwise to total about 1 pound
2 teaspoons sesame oil
2 teaspoons soy sauce
2 cloves garlic, grated
salt and pepper
1/2 teaspoon red pepper flakes
1 tablespoon chopped cilantro
For the sauce:
1/4 cup (natural) peanut butter
2 tablespoons rice vinegar
For the wraps:
Leaves of romaine lettuce
carrot, peeled and cut into matchsticks
cucumber, cut into matchsticks
1. In a bowl, toss chicken with sesame oil, soy sauce, cilantro, garlic, and 1/4 teaspoon red pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
2. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 teaspoon red-pepper flakes, and 2 to 3 tablespoons water.
3. Heat grill pan over high. Working in batches, brush pan with oil, and cook chicken until opaque throughout, 1 to 2 minutes per side.
4. Spread sauce in leaf of lettuce, add carrots and cucumber, then chicken. Enjoy!