Peanut Chicken Lettuce Wraps (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 lb boneless skinless chicken breast, diced into 3/4-inch pieces
02 -
2 tablespoons olive oil
03 -
1 tablespoon red curry paste
04 -
1 teaspoon curry powder
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon ginger paste
07 -
Kosher salt, to taste
08 -
Fresh cracked pepper, to taste
→ For Serving
09 -
Butter lettuce leaves
10 -
Peanut sauce
11 -
Quick pickled vegetables
12 -
Fresh cilantro, chopped
13 -
Green onions, thinly sliced
14 -
Peanuts, chopped
# Instructions:
01 -
In a medium bowl, combine olive oil with curry paste, curry powder, garlic powder, ginger paste, and a couple large pinches of salt and pepper.
02 -
Add diced chicken to the marinade and toss to coat evenly. Cover and refrigerate for 1-2 hours.
03 -
Remove chicken from refrigerator and let sit at room temperature for 15-30 minutes before cooking.
04 -
While chicken is coming to room temperature, prepare the peanut sauce and set aside.
05 -
Heat a large cast iron pan or skillet over medium heat. Once hot, add chicken in a single layer, cooking in batches if necessary. Cook, occasionally flipping, until a dark golden brown crust forms on all sides and chicken is cooked through.
06 -
Place cooked chicken in butter lettuce leaves, top with pickled vegetables and drizzle with peanut sauce. Garnish with cilantro, green onion, and chopped peanuts before serving.
# Notes:
01 -
The chicken can be marinated up to 24 hours in advance for deeper flavor.
02 -
For a complete meal, serve with steamed rice or rice noodles on the side.