Lettuce Wraps
Yield: 4-6 servings
Cook Time: 10-15 minutes
Tips: To simplify preparation, you can prepare sauces, cucumbers and noodles ahead of time and store in refrigerator until ready to serve; then simply reheat in microwave.
- Basic Ingredients
- 6-8 butter lettuce leaves
- 4-6 red cabbage leaves
- 1/2 lb. bean sprouts
- 2 carrots, julienned
- FILLERS
- Satay Chicken
- Ingredients
- 1 lb. boneless, skinless chicken breast
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3/4 teaspoon red pepper flakes
- 2 tablespoons water
- 10 12-inch wood skewers
Directions
Slice chicken breasts crosswise into 3/4 to 1-inch strips. Place chicken pieces in a shallow glass square baking dish (about 9x9 inches). In a small mixing bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes and water. Pour mixture over chicken. Cover with plastic wrap and place in refrigerator for 30 minutes or more (can marinate overnight).
After chicken has marinated, soak wood skewers in cold water for 20 minutes to prevent them from burning on grill. Prepare barbeque grill for direct cooking. Remove chicken pieces and reserve the marinade for grilling. Pierce 3-4 chicken pieces lengthwise on each skewer in an accordion-like fashion. Place chicken skewers on grill. Brush chicken pieces liberally with marinade on one side, then turn to grill marinated side (uncovered - do not use barbeque lid). While first side of chicken is grilling, brush the other side liberally with marinade then discard the remaining marinade (do not marinate again). Once chicken has cooked on first side (about 3-4 minutes), turn over and grill second side until chicken has no pink color and is nicely browned (about another 3-4 minutes).
Remove chicken pieces from skewers and place about 4-5 pieces on serving plate and sprinkle with chopped peanuts.
Coconut Curry Noodles
Ingredients
12 oz. dry chow mein noodles
1 cup low-fat coconut milk
1 tablespoon minced garlic
1 cup chicken stock
1 tablespoon curry powder
1 tablespoon fish sauce
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons fresh lemon juice
Directions
Prepare noodles according to package directions and completely drain, then pour into a large mixing bowl and set aside. In a medium saucepan, add coconut milk, garlic, chicken stock, curry powder, fish sauce, lime juice and lemon juice. Heat on low-medium until mixture begins to bubble. Reduce heat to low and simmer for an additional 2 minutes, then pour mixture over noodles and stir until thoroughly blended. Serve.
Sweet & Sour Cucumbers
Ingredients
1 large cucumber
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
Directions
In a small sauce pan, combine vinegar, sugar, water and salt. Cook over medium heat, stirring constantly, until liquid boils and sugar is fully dissolved. Remove from heat and allow to cool to room temperature. While marinade liquid is cooling, wash and slice cucumber by hand or with a mandolin slicer into 1/8-inch slices. Place in a serving bowl and pour marinade over cucumbers. Serve immediately or place in container with cover and store in refrigerator until ready to serve.
SAUCES
Note: You can prepare sauces in advance (even a day or more before ready to use). Simply store in the refrigerator and lightly reheat or bring to room temperture when ready to serve.
Sweet Red Chili with Garlic Sauce
Ingredients
3 tablespoons red ground chili paste
2 teaspoons minced garlic
1/2 cup rice wine vinegar
2/3 cups water
2/3 cups sugar
1 teaspoon salt
4 teaspoons cornstarch
Directions
With a blender, puree all ingredients until thoroughly combined. Serve immediately or refrigerate until ready to serve; then simply reheat in microwave just before serving.
Spicy Peanut Sauce
Ingredients
1/4 cup creamy peanut butter
3 tablespoons water
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
1/2 teaspoon chili garlic sauce
Directions
In a small sauce pan, combine peanut butter, water, brown sugar, soy sauce, rice vinegar, lime juice, chili oil and chili garlic sauce. Heat on low-medium, stirring constantly, until mixture begins to bubble. Promptly cover and remove from heat. Serve immediately or refrigerate until ready to serve; then simply reheat in microwave just before serving.
Sweet Chili with Cilantro Sauce
Ingredients
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon red ground chili paste
1/4 cup finely chopped cilantro
Directions
In a small sauce pan, combine all ingredients except cilantro. Whisk or stir until well-blended, then heat on high until mixture begins to boil, then reduce heat to low and simmer for about 5 minutes. Remove from heat and stir in cilantro. Serve immediately or refrigerate until ready to serve; then simply reheat in microwave just before serving.
ASSEMBLY
Cut 4 red cabbage leaves in half to form small bowl shapes. Place 4 cabbage leaf halves on each plate, and fill each cabbage leaf bowl with filler ingredients (bean sprouts, julienned carrots, marinated cucumbers and Thai Coconut Curry Noodles). Sprinkle toasted sesame seeds over cucumbers and noodles if desired.
Remove enough butter lettuce leaves for each chicken serving (16 leaves for 4 servings) at the base and run under cold water or place in a large bowl of cold water, swishing around to remove any dirt. Once clean, gently dry with paper towels and place 4 leaves closely next to each other on each serving plate. Place 4 chicken pieces (a few more if chicken pieces are small) next to each other in one area on each plate and sprinkle with chopped peanuts.
Lastly, place 3 small bowls of each dipping sauce on each serving plate. Serve and watch the delight on everyone's face as they dive in!
Slice chicken breasts crosswise into 3/4 to 1-inch strips. Place chicken pieces in a shallow glass square baking dish (about 9x9 inches). In a small mixing bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes and water. Pour mixture over chicken. Cover with plastic wrap and place in refrigerator for 30 minutes or more (can marinate overnight).
After chicken has marinated, soak wood skewers in cold water for 20 minutes to prevent them from burning on grill. Prepare barbeque grill for direct cooking. Remove chicken pieces and reserve the marinade for grilling. Pierce 3-4 chicken pieces lengthwise on each skewer in an accordion-like fashion. Place chicken skewers on grill. Brush chicken pieces liberally with marinade on one side, then turn to grill marinated side (uncovered - do not use barbeque lid). While first side of chicken is grilling, brush the other side liberally with marinade then discard the remaining marinade (do not marinate again). Once chicken has cooked on first side (about 3-4 minutes), turn over and grill second side until chicken has no pink color and is nicely browned (about another 3-4 minutes).
Remove chicken pieces from skewers and place about 4-5 pieces on serving plate and sprinkle with chopped peanuts.
Slice chicken breasts crosswise into 3/4 to 1-inch strips. Place chicken pieces in a shallow glass square baking dish (about 9x9 inches). In a small mixing bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes and water. Pour mixture over chicken. Cover with plastic wrap and place in refrigerator for 30 minutes or more (can marinate overnight).
After chicken has marinated, soak wood skewers in cold water for 20 minutes to prevent them from burning on grill. Prepare barbeque grill for direct cooking. Remove chicken pieces and reserve the marinade for grilling. Pierce 3-4 chicken pieces lengthwise on each skewer in an accordion-like fashion. Place chicken skewers on grill. Brush chicken pieces liberally with marinade on one side, then turn to grill marinated side (uncovered - do not use barbeque lid). While first side of chicken is grilling, brush the other side liberally with marinade then discard the remaining marinade (do not marinate again). Once chicken has cooked on first side (about 3-4 minutes), turn over and grill second side until chicken has no pink color and is nicely browned (about another 3-4 minutes).
Remove chicken pieces from skewers and place about 4-5 pieces on serving plate and sprinkle with chopped peanuts.
Coconut Curry Noodles
Ingredients
12 oz. dry chow mein noodles
1 cup low-fat coconut milk
1 tablespoon minced garlic
1 cup chicken stock
1 tablespoon curry powder
1 tablespoon fish sauce
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons fresh lemon juice
Directions
Prepare noodles according to package directions and completely drain, then pour into a large mixing bowl and set aside. In a medium saucepan, add coconut milk, garlic, chicken stock, curry powder, fish sauce, lime juice and lemon juice. Heat on low-medium until mixture begins to bubble. Reduce heat to low and simmer for an additional 2 minutes, then pour mixture over noodles and stir until thoroughly blended. Serve.
Sweet & Sour Cucumbers
Ingredients
1 large cucumber
1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
Directions
In a small sauce pan, combine vinegar, sugar, water and salt. Cook over medium heat, stirring constantly, until liquid boils and sugar is fully dissolved. Remove from heat and allow to cool to room temperature. While marinade liquid is cooling, wash and slice cucumber by hand or with a mandolin slicer into 1/8-inch slices. Place in a serving bowl and pour marinade over cucumbers. Serve immediately or place in container with cover and store in refrigerator until ready to serve.
SAUCES
Note: You can prepare sauces in advance (even a day or more before ready to use). Simply store in the refrigerator and lightly reheat or bring to room temperture when ready to serve.
Sweet Red Chili with Garlic Sauce
Ingredients
3 tablespoons red ground chili paste
2 teaspoons minced garlic
1/2 cup rice wine vinegar
2/3 cups water
2/3 cups sugar
1 teaspoon salt
4 teaspoons cornstarch
Directions
With a blender, puree all ingredients until thoroughly combined. Serve immediately or refrigerate until ready to serve; then simply reheat in microwave just before serving.
Spicy Peanut Sauce
Ingredients
1/4 cup creamy peanut butter
3 tablespoons water
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
1/2 teaspoon chili garlic sauce
Directions
In a small sauce pan, combine peanut butter, water, brown sugar, soy sauce, rice vinegar, lime juice, chili oil and chili garlic sauce. Heat on low-medium, stirring constantly, until mixture begins to bubble. Promptly cover and remove from heat. Serve immediately or refrigerate until ready to serve; then simply reheat in microwave just before serving.
Sweet Chili with Cilantro Sauce
Ingredients
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon red ground chili paste
1/4 cup finely chopped cilantro
Directions
In a small sauce pan, combine all ingredients except cilantro. Whisk or stir until well-blended, then heat on high until mixture begins to boil, then reduce heat to low and simmer for about 5 minutes. Remove from heat and stir in cilantro. Serve immediately or refrigerate until ready to serve; then simply reheat in microwave just before serving.
ASSEMBLY
Cut 4 red cabbage leaves in half to form small bowl shapes. Place 4 cabbage leaf halves on each plate, and fill each cabbage leaf bowl with filler ingredients (bean sprouts, julienned carrots, marinated cucumbers and Thai Coconut Curry Noodles). Sprinkle toasted sesame seeds over cucumbers and noodles if desired.
Remove enough butter lettuce leaves for each chicken serving (16 leaves for 4 servings) at the base and run under cold water or place in a large bowl of cold water, swishing around to remove any dirt. Once clean, gently dry with paper towels and place 4 leaves closely next to each other on each serving plate. Place 4 chicken pieces (a few more if chicken pieces are small) next to each other in one area on each plate and sprinkle with chopped peanuts.
Lastly, place 3 small bowls of each dipping sauce on each serving plate. Serve and watch the delight on everyone's face as they dive in!
Slice chicken breasts crosswise into 3/4 to 1-inch strips. Place chicken pieces in a shallow glass square baking dish (about 9x9 inches). In a small mixing bowl, whisk together soy sauce, lime juice, garlic, ginger and red pepper flakes and water. Pour mixture over chicken. Cover with plastic wrap and place in refrigerator for 30 minutes or more (can marinate overnight).
After chicken has marinated, soak wood skewers in cold water for 20 minutes to prevent them from burning on grill. Prepare barbeque grill for direct cooking. Remove chicken pieces and reserve the marinade for grilling. Pierce 3-4 chicken pieces lengthwise on each skewer in an accordion-like fashion. Place chicken skewers on grill. Brush chicken pieces liberally with marinade on one side, then turn to grill marinated side (uncovered - do not use barbeque lid). While first side of chicken is grilling, brush the other side liberally with marinade then discard the remaining marinade (do not marinate again). Once chicken has cooked on first side (about 3-4 minutes), turn over and grill second side until chicken has no pink color and is nicely browned (about another 3-4 minutes).
Remove chicken pieces from skewers and place about 4-5 pieces on serving plate and sprinkle with chopped peanuts.