Chicken Quinoa Lettuce Wraps with Peanut Sauce

Name: Chicken Quinoa Lettuce Wraps with Peanut Sauce
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 large boneless (skinless chicken breasts, grilled or sautéed and thinly sliced); 2 Tbsp olive oil; 3 Tbsp soy sauce; 2 g arlic cloves (pressed); 1 tsp fresh ginger (grated, or 1/4 tsp dried ginger powder); 1/2 Tbsp sesame oil; 2 heads of Boston (Bib or Butter Lettuce); 2 1/2 cups cooked Quinoa (*see notes below on how I made it); 1 medium or 3 small cucumbers (thinly sliced); 1 large or 2 medium Carrots (sliced into matchsticks); 1/4 bunch of fresh Cilantro; 3/4 cup Newman’s Own Low Fat Sesame Ginger dressing; 2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated); 1/3 cup chopped peanuts (optional topping)

These are a meal in themselves. They are quick to make and easy to assemble. They’re really self serve and definitely encourage fun conversation at the dinner table. I love the addition of quinoa; making it a well-rounded meal and the quinoa keeps you full longer. About the sauce: we've tested other

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Chicken Quinoa Lettuce Wraps with Peanut Sauce

Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com

Bahan-bahan

6 porsi

2 large boneless (skinless chicken breasts, grilled or sautéed and thinly sliced)
2 Tbsp olive oil
3 Tbsp soy sauce
2 g arlic cloves (pressed)
1 tsp fresh ginger (grated, or 1/4 tsp dried ginger powder)
1/2 Tbsp sesame oil
2 heads of Boston (Bib or Butter Lettuce)
2 1/2 cups cooked Quinoa (*see notes below on how I made it)
1 medium or 3 small cucumbers (thinly sliced)
1 large or 2 medium Carrots (sliced into matchsticks)
1/4 bunch of fresh Cilantro
3/4 cup Newman’s Own Low Fat Sesame Ginger dressing
2 Tbsp creamy peanut butter (microwave 30 sec if peanut butter refrigerated)
1/3 cup chopped peanuts (optional topping)

Langkah-langkah

In a small bowl, stir together all the ingredients of your marinade: 2 Tbsp olive oil, 3 Tbsp soy sauce, 2 pressed garlic cloves, 1 tsp fresh ginger, grated ( or 1/4 tsp dried ginger powder) and
/2 Tbsp sesame oil
Place chicken breast in a medium bowl, add marinade and stir to coat the chicken evenly. Refrigerate for 20 minutes (prep your veggies in the mean time).
Once chicken is marinated, heat a large skillet over medium heat, add the chicken along with some of the oil in the marinade and sauté until caramelized and browned on both sides and fully cooked. If chicken breasts are very large, you might cover with the lid when sautéing the second side for the chicken to cook through.
Remove from heat and let chicken breasts rest on a cutting board 5 minutes before cutting into it, then slice into thin strips on the diagonal.
Rinse quinoa in a fine colander until water runs clear to get rid of any natural bitterness. Quinoa is cooked similar to rice. The ratio is 3/4 cup dry quinoa to 1 1/2 cups filtered water. I cooked mine in the rice maker on the white rice setting without adding any salt or butter and it was done after about 20 minutes. Transfer quinoa to a bowl to cool. You want it to be room temp or cooler before using in lettuce wraps.
Combine 3/4 cup sesame ginger dressing with 2 Tbsp creamy peanut butter and whisk together or shake together in a tupperware with a tight fitting lid. Transfer to a small bowl and top with chopped peanuts if using.
Place all prepared vegetables on a platter: lettuce, sliced cucumbers, sliced carrots and sprigs of cilantro. Add your bowls of chicken, quinoa, and peanut sauce to the serving platter.
You can either pre-assemble the lettuce wraps or let your hungry folks assemble their own (my favorite method!). Start with the lettuce leaf, add a heaping Tbsp of cooked quinoa, a strip or two of chicken breast, sliced cucumber and carrots along with a couple sprigs of cilantro. Drizzle with prepared creamy peanut sauce and be prepared to love this.