Coconut & Crunch Chronicles
Sautéed Chicken and Peanuts in Coconut Sauce Served in Lettuce Cups with Tangy Dipping Sauce
30 minutes
Serves 4
DinnerThai
Herb's take
Thai street food gets a crunchy-cool remix here: juicy chicken and peanuts, bathed in coconut milk, get tucked into crisp lettuce wraps. We’ll layer textures and flavors, and you’ll learn why peanuts and coconut milk are the best kind of odd couple.
Ingredients
Yield
4
Instructions
- 01In a large nonstick skillet, heat the vegetable oil over medium-high heat until shimmering.
- 02Add the chicken pieces and let them cook undisturbed for 2-3 minutes until the bottom browns, then stir and continue cooking for 3 minutes until almost cooked through.
- 03Add the white parts of the scallions, garlic, and ginger. Stir constantly for 1 minute until fragrant.
- 04Stir in the diced red bell pepper and half of the chopped peanuts. Cook for 2 minutes to soften the pepper slightly.
- 05Pour in the coconut milk, soy sauce, and brown sugar, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the sauce thickens a bit and chicken is cooked through.
- 06Stir in the lime zest and half the lime juice. Remove from heat. Taste and add a pinch of salt if needed.
- 07To make the dipping sauce, whisk together rice vinegar, fish sauce, honey, Sriracha, green parts of the scallions, and the remaining lime juice in a small bowl.
- 08Arrange the lettuce leaves on a platter. Spoon the chicken-peanut mixture evenly into each cup.
- 09Sprinkle with remaining chopped peanuts and chopped cilantro.
- 10Serve with the tangy dipping sauce on the side.
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