Chicken Satay for Lettuce Wraps


 

lettuce wraps I

1 pound thin chicken strips I (you can use chicken breast or thigh strips)
1 head of Boston or Bibb lettuce, washed, separated, thoroughly dried, and chilled until ready to serve
A mix of red and yellow thinly sliced pepper strips
1 large carrot shredded on a box grater with large holes
Diced water chestnuts
Lots of green onions chopped tossed with cilantro (a good hand full) I love both so I have plenty ready

Satay II
(Marinate chicken about 1 hour and soak skewers in water for at least 1 hour)

Marinade – use stick blender or blender
(reserve some of the sauce to thin peanut sauce)

¼ cup minced lemon grass or 1 tablespoon of the tube lemon grass
¼ cup fresh lime juice
2 shallots, minced
2 fat cloves of garlic, minced
Pinches of red pepper flakes or chili garlic sauce to taste
1 inch piece of ginger, peeled and sliced thin
1 teaspoon turmeric
2Tablespoons ground coriander
2 teaspoons cumin
3, tablespoons dark soy sauce
4 tablespoons or more Asian fish sauce
5 tablespoons brown sugar
2 tablespoon light olive oil

Peanut Sauce

¼ cup fresh lime juice
4 teaspoons fish sauce
4 teaspoon tamari or low sodium soy sauce
4 teaspoons canola oil
3 teaspoon raw sugar
2 teaspoons honey
2- 3 teaspoons Sake or water
5 fat cloves of garlic minced
1 to 1-1/2 teaspoons lemongrass

Have ready at 1 cup peanuts (I found that ½ was enough for my sauce, but served the remaining ½ cup at the table.

Blend all in a blender or use a stick blender thin with reserved marinade or water if necessary and of course use more peanuts for a thicker chunkier sauce.

Arrange lettuce cups and vegetables in a divided serving dish or on a large platter…

Grill the chicken over hot coals and serve along with vegetables and sauce.

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