Peanut Chicken Satay Lettuce Wraps

by Kelli H. on June 5, 2013

I feel like you might be thinking what the heck is this photo even of?!

Well, let me explain that this is a damn tasty meal! Lettuce wraps filled with marinated chicken satay, barbequed red bell pepper and red onion with an out-of-this-world delicious peanut sauce smothered over it. That’s what you’re looking at!

Needless to say, I’m blogging it because David & I devoured this meal. We both were in love with it, and I’ll definitely be making it a few more times in the upcoming warm months.

Too bad when I made it last week, my BBQ decided to shut off in the middle of cooking, and I didn’t realize for about 10 minutes. I went out to check on the chicken and it was barely cooked! Luckily, it wasn’t ruined. In fact the meat ended up turning out incredibly tender.

On a completely seperate note, I feel like people either love or hate Zooey Deschanel. I bring this up, because I’m listening to She & Him (her band), and I kind of love their music. It’s such a throw back to oldies, and I love that she’s not a great singer, because it makes me feel better about my own singing abilities (I have none). So, if you’ve never listened to She & Him, you should definitely check them out.

Besides a little music & recipe recommendation I don’t have much else to share tonight. Unless of course you want to talk weddings…I kid, I kid.

Peanut Chicken Satay Lettuce Wraps
Recipe from Bev Cooks

Chicken Marinade:
1 pound boneless skinless chicken breasts, cut into strips
1/4 cup coconut milk
2 tablespoons fish sauce (yes, fish sauce! it’s good! but stinks…)
2 tablespoons lime juice
2 teaspoons honey (or brown sugar)
2 garlic cloves, minced
1/2 teaspoon ground turmeric

Peanut Sauce:
1/3 cup peanut butter
1/3 cup coconut milk
1 inch piece of ginger, peeled & minced
1 large jalapeno, seeded & minced
1 large garlic clove, minced
2 green onions, sliced
2 teaspoons fish sauce
2 teaspoons honey (or brown sugar)
1/4 cup cilantro, chopped

Other Stuff:
1 head of Boston lettuce
1 large red bell pepper, sliced in half & seeds removed
1 small red onion, quartered
cilantro & peanuts for garnish
skewers

1. In a bowl (I use a pie dish) combine all of the marinade ingredients. Place chicken strips in marinade and let marinade in the refrigerator for 30 minutes or up to 2 hours. If using wooden skewers, let them soak in water while the chicken marinates.

2. Preheat grill to high heat and skewer chicken.

3. Place the red bell pepper and onion on the grill and grill for about 5-10 minutes before adding the chicken. Add the chicken to the grill and grill the chicken for about 3-5 minutes on each side.

4. In a small pan; combine the peanut sauce ingredients. Let simmer over low heat for about 10 minutes (while food cooks). Stir often.

5. Cut the bell pepper & onion into slices. Remove the chicken from skewers. Place chicken and veggies inside a lettuce leaf. Top with a large dollop of the peanut sauce and sprinkle with peanuts and cilantro.

{ 3 comments… read them below or add one }

David Wells June 5, 2013 at 2:33 pm

Glad you’re enjoying She & Him! I like them too! Oh, and this dinner was bomb. 🙂

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natalie @ once upon a cutting board June 6, 2013 at 2:21 am

You’re the queen of lettuce wraps! I’ve only listened to Baby It’s Cold Outside by She & Him but I love it so I should check out their music!

Reply

Made in Sonoma June 6, 2013 at 2:37 am

Oh, you’ve noticed? 😉

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