PEANUT CHICKEN LETTUCE WRAPS

May 19, 2019

One of my all-time favourite recipes! With rather authentic Vietnamese flavours this dish always takes me on a short mental vacation to south-east Asia.
In typical family-style eating I like to place lettuce, rice noodles, fried chicken and cilantro on the table separately. For everybody to assemble by themselves.

  • 4 tablespoons light soy sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons water
  • 1 tablespoons chilli paste [e.g. sambal oelek]
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger
  • 1 limes [juice]
  • 2 cloves garlic
  • 2 spring onions
  • 1 tablespoons rice vinegar
  • 1 teaspoon cornstarch [optional if too liquid]
  • 450 g ground chicken [or chicken breasts minced with a knife]
  • 2 tablespoons sesame oil
  • ½ cup peanuts
  • 170g rice noodles [I use rice noodle plates – easier to handle]
  • 12 lettuce leaves
  • cilantro

_ mince garlic and spring onions
_ roughly chop peanuts
_ whisk all sauce ingredients together in a small bowl

_ pour about ¾ onto the chicken, add peanuts and toss well
_ leave to marinate for at least 15 minutes [in the fridge]

_ cook rice noodles and drain
_ heat sesame oil in a large skillet
_ fry chicken until cooked through [about 10 minute until it starts to get a little dry]
_ pick a lettuce leaf, top with rice noodles, chicken and cilantro
_ dip in reserved sauce

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