Thai Peanut Coconut Chicken Lettuce Wrap Recipe By Tasty Recipes

THAI CHICKEN LETTUCE WRAPS

Thai Chicken Lettuce Wraps image

This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. -Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 19

Ingredients

1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons reduced-fat mayonnaise
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon sesame oil
1 teaspoon Thai chili sauce
1 garlic clove, chopped
3 tablespoons canola oil
1/2 cup minced fresh cilantro
CHICKEN SALAD:
2 cups cubed cooked chicken breast
1 small sweet red pepper, diced
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup unsalted dry roasted peanuts, chopped, divided
6 Bibb or Boston lettuce leaves

Steps:

In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside., In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.

Nutrition Facts : Calories 284 calories, Fat 19g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 222mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

THAI PEANUT CHICKEN LETTUCE WRAPS

Thai Peanut Chicken Lettuce Wraps image

These Thai Peanut Chicken Lettuce Wraps are quick, easy, and healthy! Full of veggies: onion, carrot, and red pepper, ground chicken or turkey, and the most delicious homemade easy peanut sauce!

Provided by Jennifer Debth

Categories Main

Time 25m

Number Of Ingredients 11

Ingredients

1/2 yellow onion (diced)
1/2 cup diced carrot
1/2 cup diced red bell pepper
1 teaspoon coconut oil
1 pound extra lean ground chicken or turkey
1 tablespoon soy sauce (use gluten free variety if you're gluten free)
1/2 cup peanut sauce (plus more for drizzling)
1 tablespoon lime juice
Bibb or butter lettuce (to make the cups)
Green onions (for topping)
Sesame Seeds (for topping)

Steps:

Heat a large nonstick skillet over medium heat.
Once hot, spray with cooking spray.
Stir in onion, carrot, and red bell pepper.
Cook, stirring regularly, for 5 minutes.
Add in coconut oil, ground chicken, and soy sauce.
Cook, breaking it up as you go, until the meat is cooked and no longer pink.
Stir in peanut sauce and lime juice.
Taste and re-season with salt or other spices, if necessary.
Scoop the filling into bibb or butter lettuce and top with green onions and sesame seeds.
Enjoy!

Nutrition Facts : Calories 334 kcal, Carbohydrate 8 g, Protein 26 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 342 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY

Thai Peanut-Coconut Chicken Lettuce Wrap Recipe by Tasty image

Here's what you need: chicken tender, dried adobo seasoning, salt, pepper, peanut butter, soy sauce, sweet chili sauce, rice wine vinegar, cream of coconut, sesame oil, pineapple teriyaki sauce, garlic, ginger, scallions, fresh cilantro, honey-roasted peanuts, sweetened coconut flakes, butter lettuce, leftover marinade, scallions, sweetened coconut, cilantro

Provided by Anthony Ashmore

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 package chicken tender
1 ½ tablespoons dried adobo seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons peanut butter
4 tablespoons soy sauce
2 tablespoons sweet chili sauce
1 tablespoon rice wine vinegar
2 tablespoons cream of coconut, (not coconut milk)
2 tablespoons sesame oil
1 tablespoon pineapple teriyaki sauce
4 cloves garlic, crushed
2 tablespoons ginger, minced
2 tablespoons scallions, minced
1 tablespoon fresh cilantro, chopped
1 cup honey-roasted peanuts, crushed
1 cup sweetened coconut flakes
1 package butter lettuce
1 tablespoon leftover marinade
1 teaspoon scallions, chopped
1 teaspoon sweetened coconut
1 teaspoon cilantro, chopped

Steps:

In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
Allow chicken to marinate for 30 minutes to an hour.
Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
Wrap like a burrito and enjoy.

Nutrition Facts : Calories 732 calories, Carbohydrate 41 grams, Fat 51 grams, Fiber 9 grams, Protein 33 grams, Sugar 27 grams

THAI PEANUT COCONUT CHICKEN

Thai Peanut Coconut Chicken image

Toasted coconut and panko breadcrumbs make for a perfect crunchy crust on the outside of chicken. Bonus: the peanut sauce that tops it all off.

Provided by Food.com

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 tablespoon finely chopped ginger
1/2 cup pineapple juice
2 tablespoons light brown sugar
1 tablespoon fish sauce
2 tablespoons light soy sauce
2 teaspoons sriracha sauce, plus 1-2 teaspoons for sauce
1/2 cup coconut milk, plus 1/4 cup
2 lbs chicken tenders
1 cup panko breadcrumbs
1/2 cup shredded sweetened coconut, toasted
1/3 cup salted peanuts, chopped
2 teaspoons salt
2 large eggs
5 cups broccoli florets
2 tablespoons olive oil
1/4 cup creamy peanut butter
1 cup fresh cilantro stem
1/2 cup toasted coconut
6 limes, wheels
serve with jasmine rice

Steps:

Equipment:.
9x13 baking sheet.
Directions:.
Preheat oven to 400 degrees F. In a medium bowl, whisk to combine ginger, pineapple juice, light brown sugar, fish sauce, soy sauce, 2 teaspoons sriracha and 1/2 cup coconut milk. Place chicken tenders in a resealable bag and pour 1/2 cup marinade over. Reserve remaining marinade for peanut sauce. Seal and refrigerate chicken for at least 30 minutes and up to 4 hours.
Drain chicken and discard marinade in bag. In a medium bowl, stir to combine panko, shredded toasted coconut, chopped peanuts and 2 teaspoons salt. Place eggs in a medium bowl and whisk to combine. Coat chicken tenders in egg, then completely in the panko breading mixture, pressing to adhere. Place coated chicken on one side of prepared baking sheet.
Arrange broccoli florets on other side of the sheet pan and drizzle with olive oil and 2 tablespoons of reserved marinade. Season chicken and broccoli with salt and pepper. Bake until broccoli is tender and chicken is cooked through, about 20-25 minutes.
Place remaining marinade in a small saucepan and bring to a boil. Whisk in peanut butter remaining 1/4 cup coconut milk and 1-2 teaspoons sriracha until smooth.
Drizzle sauce over chicken and garnish with fresh cilantro, toasted coconut and lime wheels.

Nutrition Facts : Calories 950.7, Fat 50.5, SaturatedFat 20.7, Cholesterol 238.3, Sodium 2811.8, Carbohydrate 63.4, Fiber 9.7, Sugar 20.6, Protein 69.9

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE

Thai Peanut-Coconut Chicken Lettuce Wrap Recipe image

The sweet and earthy mix of this Thai lettuce wrap is an amazing gastronomic experience. Creamy peanut butter and coconuts make this an invigorating dish.

Provided by Grace Fields

Categories Wraps

Time 1h20m

Yield 4

Number Of Ingredients 24

Ingredients

For Dry Ingredients:
1 pkg chicken tender
1½ tbsp dried adobo seasoning
1 tsp salt
1 tsp pepper
For Wet Ingredients:
2 tbsp peanut butter
4 tbsp soy sauce
2 tbsp Sweet chili sauce
1 tbsp rice wine vinegar
2 tbsp not coconut milk cream of coconut
2 tbsp sesame oil
1 tbsp pineapple teriyaki sauce
4 crushed garlic cloves
2 tbsp minced ginger
2 tbsp minced Scallions
1 tbsp chopped fresh cilantro
1 cup honey-roasted, crushed peanuts
1 cup sweetened coconut flakes
1 pkg Butter Lettuce
1 tbsp leftover marinade
1 tsp chopped Scallions
1 tsp sweetened coconut
1 tsp chopped cilantro

Steps:

In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
Pour the majority of the marinade over the chicken tenders, leaving approximately 3 to 4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
Allow the chicken to marinate for 30 minutes to an hour.
Lightly brush a baking sheet with 1 tablespoon of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another.
Bake in oven for 20 to 25 minutes at 425 degrees F or until the top of the chicken appears golden brown.
Once the chicken is baked, allow the tenders to sit for 5 to 10 minutes.
To Assemble:
Once cooled, lay tenders down on large segments of butter lettuce and top with leftover marinade, leftover herbs and leftover sweetened coconut.
Wrap like a burrito, serve, and enjoy!

Nutrition Facts : Carbohydrate 30.03g, Cholesterol 15.48mg, Fat 50.54g, Fiber 8.68g, Protein 20.69g, SaturatedFat 19.16g, ServingSize 4.00, Sodium 1,357.41mg, Sugar 0.00, UnsaturatedFat 16.84g

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