Peanut Chicken Lettuce Wrap Recipe
- ¼ cup red curry paste
- ½ cup agave nectar
- ¼ cup water
- 1 can of coconut milk (12 ounces)
- ¾ cup natural unsweetened peanut butter
- ½ tablespoon Kosher salt
- 2 tablespoons white vinegar
- 1 large head of lettuce
- 1 lb of chicken tenders (or breast meat), sliced thin
- 2 tablespoons teriyaki sauce
- 2 cloves garlic, minced
- Teaspoon freshly grated ginger
- 2 green onions, chopped
- 1/3-1/2 cup of mung bean sprouts
- chopped peanuts for garnish
Directions for Peanut Sauce
Over medium heat, combine water, agave nectar, coconut milk, red curry paste, salt, white vinegar, and unsweetened peanut butter in a medium sized saute pan. Stir until all ingredients are well blended using a whisk. Bring the mixture to a gentle boil while constantly stirring. Let it simmer for about 3 minutes (take care to not burn the bottom). Finally, remove the pan from the burner to let it cool.
Directions for Chicken
Start by heating sesame oil in a large saute pan or wok over medium-high heat. Next, combine your chicken, minced garlic, grated ginger, and teriyaki sauce in a large bowl. You can use a spoon to combine, but your hands are probably better. Then, add the chicken mixture to your hot saute pan or wok. Stir fry the chicken until it cooked thoroughly. Once the chicken is cooked, add the chopped green onions and bean sprouts to the pan and saute a for minutes.
Time to assemble the lettuce wraps. Grab your head of lettuce and peel off a large leaf. Place it flat on your plate. Then, scoop some of the chicken mixture onto the lettuce. Next, take your cooling peanut sauce and drizzle it over the chicken. If you want to add a little extra crunch to your wrap, sprinkle some chopped peanuts over everything. Finally, wrap up the lettuce and enjoy!
See How-to Video on Making Peanut Chicken Lettuce Wraps Below: