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Satay chicken lettuce cups
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Coconut satay chicken and rice in lettuce cups - a speedy, flavorful family favorite.
Ingredients:
  • Lime wedges, to serve
  • 18.20 gm olive oil
  • 500g Australian Chicken Thigh Fillets, thinly sliced
  • 41.60 gm crunchy peanut butter
  • 40.40 gm coconut milk
  • 22.00 gm sweet chilli sauce
  • 1 lime, juiced
  • 450g pkt microwavable basmati rice
  • 12 butter lettuce leaves
  • 1 red capsicum, seeded, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 Lebanese cucumber, seeded, thinly sliced
  • Fresh coriander leaves, to serve
  • Chopped toasted peanuts, to serve
Instructions:
  • In a large bowl, toss the chicken with oil until well coated. Heat a frying pan or a wok over high heat. Stir-fry the chicken in batches for 5 minutes, or until browned and fully cooked. Transfer to a plate.
  • Combine peanut butter, coconut milk, sweet chilli sauce, lime juice, and 2 tablespoons of water in the pan or wok. Stir and cook until the peanut butter is melted. Add the chicken back to the pan or wok and mix well to coat with the sauce.
  • While the rice is heated according to packet directions, arrange the lettuce leaves on serving plates. Layer with rice, chicken mixture, capsicum, onion, cucumber, coriander, and peanuts. Season to taste and serve with lime wedges.

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