Light Chicken Satay Lettuce Wraps
Satay Chicken
1/2 tsp cumin
1 tsp coriander
1 1/2 tsp tumeric
2 cloves garlic minced
1/2 tbsp brown sugar
1 stalk lemongrass halved and cut into 1/8 inch
1/2 shallot minced
1 tsp grated ginger
1/2 lime juiced
1/2 cup lite coconut milk
3 tbsp soy sauce
1 1/2 lb chicken breast pounded and cut into long strips
Cucumber Relish
1/2 english cucumber diced
1 1/2 tbsp raw sugar
3 tbsp rice wine vinegar
1/2 shallot minced
1 fresno chilli seeded and diced (optional)
1 tbsp cilantro chopped
Almond Butter Sauce
1/3 cup almond butter
2 tbsp rice wine vinegar
1 tbsp lime juice
1 tbsp fish sauce
3 tbsp lite coconut milk
1 tbsp soy sauce
To Finish
16 large romaine leaves
1/2 carrot julienned
mint
lime slices
chiles slices
1. Add all the satay ingredients in a bowl except the chicken and stir until well combined. Add the chicken, cover and refrigerate for 30 mins.
2. Combine all the ingredients for the cucumber relish into a mixing bowl and stir a few times then let sit.
3. Combine all ingredients for the almond butter sauce in a bowl and stir until all combined.
4. Remove the chicken from the fridge and put the chicken strips into a grill, grill pan or skillet oiled with a tsp of coconut oil.
5. Arrange the chicken cups by adding 2 strips to each leaf and top with the relish, a dollop of the almond butter sauce, carrot, mint, lime slices and chili.
Per Serving: calories: 310, total fat: 16g, sodium: 579mg, carbs: 31g, fiber: 6g, sugar: 7g, protein: 14g
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