Thai Lettuce Wraps Recipe

Ingredients

• 1 cup coconut milk (from a can)
• 3 tablespoons all-natural peanut butter
• 1 tablespoon EACH: brown sugar, fish sauce, and soy sauce (gluten-free if needed)
• 1 teaspoon sriracha
• 1 tablespoon lime juice
• 1/4 cup EACH: honey, chicken stock, and soy sauce (gluten-free if needed)
• 1 tablespoon EACH: cornstarch, sesame oil, and rice vinegar
• 1 tablespoon sesame oil
• 1 lb ground chicken
• 1 small onion (minced)
• 1 tablespoon minced ginger
• 1/2 teaspoon EACH: salt and pepper
• 3 cloves garlic (minced)
• 1 medium carrot (diced)
• 1 medium red bell pepper (diced)
• 14 ounce can baby corn (drained and cut into bite-sized pieces)
• 1/2 cup chopped green onions (cut on a diagonal)
• 1/4 cup cilantro
• Bibb lettuce or butter lettuce (to serve)
• Lime, cilantro, chopped peanuts (to garnish)

Instructions

1. 1

   finish the satay: Add the coconut milk, peanut butter, brown sugar, fish sauce, soy sauce, and sriracha to a small pot over medium heat. Whisk well and then let it heat until it thickens. Remove the pot from the heat and whisk in the lime juice.

2. 2

   Make the sauce next by whisking the ingredients together in a small bowl.

3. 3

   saute the vegetables: Heat the sesame oil in a large pan over medium heat. Add the chicken, onion, ginger, garlic, salt, and pepper and cook until the chicken is no longer pink and any liquid has evaporated from the pan, about 7 minutes.

4. 4

   add and combine: Add the carrot and bell pepper and cook for 2 minutes, until they begin to soften. Add the corn and the sauce and stir until the sauce is bubbly and thick. Stir in the green onions and cilantro.

5. 5

   serve: Fill the lettuce wraps and then top with some satay sauce and any or all of the garnishes.