Try this Chicken Satay Lettuce Wraps recipe, or contribute your own.
- salt and pepper
- 1 tablespoon sugar
- 1/4 cup chicken broth
- 1 teaspoon curry powder
- 1/4 cup peanut butter
- 1 teaspoon ground ginger
- 1 tablespoon fresh lime juice
- 1 large shallot chopped
- 1/4 teaspoon red chili pepper flakes (optional)
- 2 tablespoons gluten-free tamari or soy sauce (dish will not be
- chopped peanuts for serving
- 2 lbs ground chicken breasts
- 1 tablespoon grapeseed or other neutral-tasting oil
- 1/4 cup lite coconut milk
- 2 teaspoons chili garlic sauce
- 1-1/2 teaspoons sesame oil
- 1/4 cup chopped fresh cilantro plus more for serving
- 1-2 heads lettuce leaves
- Carbohydrate 2.85369543882692 g
- Cholesterol 57.5 mg
- Fat 16.6796865338703 g
- Fiber 0.538723747927055 g
- Protein 15.9034320639214 g
- Saturated Fat 6.41099148387412 g
- Serving Size 1 1 Serving (342g)
- Sodium 969.159317941451 mg
- Sugar 2.31497169089987 g
- Trans Fat 1.24695951154735 g
- Calories 224 calories
Step-by-step
- Heat oil in a large skillet over medium-high heat. Add chicken, shallots, salt, and pepper then saute, breaking meat up as it cooks, until cooked through.
- Combine coconut milk and peanut butter in a bowl then microwave for 25 seconds and stir until smooth. Add next 9 ingredients - chicken broth through red chili pepper flakes - then stir until smooth. Add sauce to skillet with cooked chicken then cook until sauce is thickened and nearly all absorbed by the chicken.
- Take skillet off the heat then stir in chopped cilantro. Let cool slightly then scoop onto lettuce leaves and top with chopped peanuts and fresh cilantro.
Operating with a single 10-inch skillet means browning two pounds of ground chicken requires careful thermal management. Overcrowding the pan traps steam instead of rendering moisture, turning the protein gray rather than developing a proper sear. Divide the meat into two separate batches if your cooking surface cannot maintain high heat across the entire surface area. Ground chicken releases significant water initially; let that liquid evaporate entirely before introducing the peanut sauce reduction.
Micro-batching the sauce components prevents separation when combining coconut milk and dense peanut butter. Microwaving the mixture for precisely 25 seconds softens the fats uniformly without scorching the delicate proteins. Whisking the tamari, curry powder, and chicken broth into this warmed base ensures an emulsified pan sauce that clings to the protein without pooling at the bottom of the skillet. Sesame oil goes in at the very end off the heat to preserve volatile aromatic compounds that dissipate under sustained high temperatures.
Texture depends entirely on moisture control. Soggy lettuce ruins the dish instantly, so spin crisp butter lettuce leaves dry in a salad spinner and store them lined with paper towels for up to 24 hours. Chopped peanuts added right before serving provide the necessary mechanical contrast to the tender chicken filling.
