Thai Chicken Lettuce Wraps

Updated at: Mon, 15 Jul 2024 02:21:24 GMT

Step 1

Process coconut milk, 1/4 cup cilantro leaves, sesame oil, fish sauce, curry powder, and cayenne in blender until smooth, about 1 minute, scraping down the sides of blender jar as needed. Transfer 1/4 cup coconut mixture to medium bowl, add chicken, and toss to coat. Cover and refrigerate for 30 minutes

Step 2

Add peanut butter, coconut oil, water, and 1 tbsp lime juice to remaining coconut mixture in blender and process until smooth, about 1 minute. Transfer sauce to bowl and set aside for serving.

Step 3

Toss cabbage with salt and remaining 1 tbsp lime juice in separate bowl. Cover and refrigerate for 30 minutes

Step 4

Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil-lined rimmed baking sheet and spray with olive oil spray. Transfer chicken to prepared rack and broil until chicken is evenly charred and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling. Transfer chicken to cutting board, tent with aluminum foil, and let rest for 5 minutes

Step 5

Drain cabbage and return to now-empty bowl. Stir in scallions and remaining 1/4 cup cilantro. Slice chicken 1/2 inch thick, transfer to separate bowl, and toss with 1/2 cup sauce. Divide chicken evenly among lettuce leaves and top with remaining sauce, cabbage slaw, and peanuts. Serve

Step 6

Chicken, peanut sauce, and cabbage, prepared through step 2, can be refrigerated for up to 12 hours. To reheat, place chicken in covered nonstick skillet and cook over medium heat, stirring occasionally, for about 5 minutes, or place in covered bowl and microwave for 1 to 2 minutes. Let peanut sauce come to room temperature before serving.

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