Coconut Chicken Lettuce Wraps with Thai Chili Sauce
Chicken marinated in a yellow coconut curry and served with rice noodles and veggies in lettuce cups. They're topped with Thai Chili Sauce.
Ingredients
For the Coconut Chicken:
- 2 pounds boneless, skinless chicken breasts
- 1 cup coconut milk
- 1 tsp. fish sauce
- 1 tbsp. brown sugar
- 1 tsp. coriander powder
- ½ tsp. each cumin powder and black pepper
- ¼ tsp. each yellow mustard powder, ground ginger, and fennel seed
To Assemble the Lettuce Cups:
- 4 ounces vermicelli rice noodles
- 1½ cup thinly sliced cucumbers
- 1 head Bibb Lettuce, separated into leaves
- 1 cup thinly sliced radishes
- ½ cup cilantro leaves
- ¼ cup roasted peanuts, shelled and chopped
- ½ cup Thai chili sauce, like Melinda's
Instructions
- Begin by making the Coconut Chicken: In a bowl mix all the ingredients together, except for the chicken. This will be your marinade for the chicken.
- Butterfly the chicken breasts and then pound them to an even thickness of about half an inch thick. Place them in the marinade while the grill pan heats up.
- Heat the grill pan on medium heat and brush it with olive oil. Grill the breasts in batches until they're cooked through. Place them in the refrigerator until you're ready to assemble the platter.
- Right before you're ready to serve them, slice the chicken into thin strips.
- Next. cook the rice noodles according to the package directions. Drain them.
- Next, assemble the platter: Lay out the lettuce leaves, the cucumbers, the radishes, the noodles, the chicken, the cilantro, and bowls of the peanuts and chili sauce. Let everyone put what they like in the leaves, including a drizzle of chili sauce.
Tried this recipe?Let us know how it was!