Thai Chicken Lettuce Wraps

Ingredients

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Honey

  1 tbsp or 21g

• Peanut butter

  Smooth style, without salt

  1 ¹⁄₁₆ tbsp or 17g

• Coconut cream

  Nuts, canned, sweetened

  ⅝ tbsp or 12g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Cornstarch

  ½ tsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ⅜ lb or 635g

• Peanuts

  All types, raw

  ⅓ cup or 49g

Directions

1. (source: https://inquiringchef.com/thai-chicken-lettuce-wraps/)
2. In a small bowl, whisk together the ingredients for the sauce (sesame oil, rice vinegar, soy sauce, garlic, ginger, honey, peanut butter, coconut milk, Sriracha, and cornstarch). Whisk until evenly combined (some small lumps of peanut butter may remain).
3. Heat a large wok or sauté pan over high heat. When the pan is hot, add the oil (it should shimmer). Carefully add the chicken to the pan and cook, stirring continuously until the chicken begins to brown on the outside, 3-4 minutes. Add the prepared sauce to the pan all at once. Cook, stirring continuously, until the sauce has thickened slightly and the chicken is cooked through, about 2 minutes.
4. Transfer the chicken to a serving dish. Serve immediately with the lettuce leaves, peanuts, chilis, and lime wedges on the side. Spoon about 1/4 cup of chicken mixture, peanuts, and chilis on top of each lettuce leaf and squeeze a lime wedge over the top just before eating.