Thai Chicken Lettuce Wraps

Name: Thai Chicken Lettuce Wraps
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 Tbsp extra virgin olive oil; 1 lb boneless, skinless chicken breast; 1 carrot; 3 inch daikon radish ((green top part is sweeter and less bitter)); 1 head butter lettuce; ¼ cup peanuts ((optional)); 3 sprig mint; 3 sprig cilantro (coriander); Diamond Crystal kosher salt; freshly ground black pepper; 2 Tbsp soy sauce; 2 cloves garlic ((minced)); 1 g reen onion/scallion ((chopped)); 1 tsp potato starch or cornstarch; ¼ cup sweet chili sauce; 1 Tbsp cilantro (coriander) ((optional, roughly chopped))

Refreshing Thai Chicken Lettuce Wraps with mint leaves, cilantro, peanuts, daikon and carrot strips! Enjoy with a drizzle of sweet Thai chili sauce!

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 5 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

4 porsi

1 Tbsp extra virgin olive oil
1 lb boneless, skinless chicken breast
1 carrot
3 inch daikon radish ((green top part is sweeter and less bitter))
1 head butter lettuce
¼ cup peanuts ((optional))
3 sprig mint
3 sprig cilantro (coriander)
Diamond Crystal kosher salt
freshly ground black pepper
2 Tbsp soy sauce
2 cloves garlic ((minced))
1 g reen onion/scallion ((chopped))
1 tsp potato starch or cornstarch
¼ cup sweet chili sauce
1 Tbsp cilantro (coriander) ((optional, roughly chopped))

Langkah-langkah

Gather all the ingredients.
Pound the chicken breast to an equal thickness.
Put the chicken breast in a large bowl and add all the marinade ingredients to the bowl. Rub the chicken with the marinade and set aside for 15 minutes.
Using a julienne slicer, cut carrot and daikon into matchstick sized strips. If you don’t have a julienne slicer, cut into thin sheets first, then cut into matchstick sized strips.
Coarsely chop the peanuts with a knife or grind them in a mortar and pestle. Put the Thai chili sauce and chopped cilantro in a small dish.
Heat the oil in a large grill pan (or regular frying pan). When the pan is hot, place the chicken into the pan without adding marinade (To brown the meat nicely, we do not add any liquid). Cover and cook the chicken on medium-high heat for 2-3 minutes, until golden brown on the bottom.
Flip and cover to cook for another 2-3 minutes till the meat is cooked through. If the meat is browning too fast, lower the heat.
Take out the chicken and cut into small cubes.
To serve, place the chicken, butter lettuce, julienned vegetables, peanuts, and herbs on the plate. To eat, lay the lettuce leaf on a platter, then put some of the chicken, julienned carrots and daikon, herbs onto the leaf. Sprinkle with the peanuts and drizzle with sweet chili sauce to eat. Enjoy!
You can store the leftovers in an airtight container and refrigerate for 3 days or in the freezer for a month.