Chicken Lettuce 'Tacos' With a Sweet Chili and Peanut Sauce

Name: Chicken Lettuce 'Tacos' With a Sweet Chili and Peanut Sauce
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 6 serving(s)
Ingredients: 2 garlic cloves; 1 lime, juice of; 2 tablespoons soya sauce; 1 tablespoon olive oil; 1 tablespoon fresh ginger, grated; 750 g chicken breast fillets, cut into lengthwise strips; salt and pepper, to taste; 3 tablespoons rice wine vinegar; 2 tablespoons fish sauce; 2 tablespoons hot water; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon peanut butter; 1 tablespoon Thai sweet chili sauce; 1/2 lime, juice of; 1 teaspoon fresh ginger, grated; 1/2 teaspoon garlic, minced; bibb lettuce cup; cucumber, thinly sliced in julienne strips; carrot, shredded; spring onion, thinly sliced; cilantro, chopped; rice or cellophane noodle, prepared according to package direction; dry roasted peanuts, chopped

Submitted by evelynathens

"I wanted to make something that would tantalize our taste-buds but still be healthy, fresh-tasting and colorful. This recipe delivers in every department. The kids loved assembling their own oriental-style chicken-lettuce 'tacos' at the table, loading them with the toppings of their choosing, drizzling with the yummy sauce, sprinkling on nuts and then eating everything up! I guess I should have made twice as much."

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photo by Rita1652

Ready In:: 33mins
Ingredients:: 24
Serves:: 6

ingredients

For Marinade
2 garlic cloves
1 lime, juice of
2 tablespoons soya sauce
1 tablespoon olive oil
1 tablespoon fresh ginger, grated
750 g chicken breast fillets, cut into lengthwise strips
salt and pepper, to taste
Sweet Chili and Peanut Sauce
3 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 tablespoons hot water
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon peanut butter
1 tablespoon Thai sweet chili sauce
¹⁄₂ lime, juice of
1 teaspoon fresh ginger, grated
¹⁄₂ teaspoon garlic, minced
To serve
bibb lettuce cup
cucumber, thinly sliced in julienne strips
carrot, shredded
spring onion, thinly sliced
cilantro, chopped
rice or cellophane noodle, prepared according to package direction
dry roasted peanuts, chopped

directions

In a mini-processor, whizz together garlic, lime juice, soy sauce, olive oil and ginger until all combined and pureed. Put chicken strips into a ziploc bag, pour in marinade. Distribute to coat chicken well with marinade. Place in refrigerator and forget for 3-5 hours. Remove from refrigerator 30 minutes before you are ready to cook it to bring closer to room temperature.
Drain everything in the ziploc bag directly into a hot teflon saute pan. Cook chicken, stirring occasionally, until cooked through, about 8 minutes. The marinade will have reduced into a glaze, just coating the chicken. Season, carefully (there's already soy sauce in the marinade). Empty the chicken out onto a serving platter.
To make the Sweet Chili Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl.
At table: Have chicken on one platter and the lettuce cups with all the other vegetables and rice noodles on another. Don't forget the Sweet Chili Sauce and the bowl of chopped peanuts. Allow free rein for creativity and great flavor packed into healthful oriental-style 'tacos'!

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Reviews

Yum and double yum! I cut the recipe in half and did cut the chicken into thin strips and marinated 5 hours which was tasty and perfect, think 24 hours would have been too long for these thin strips and just as a matter of personal choice will cut the strips into thirds next time. Had some homemade sweet chili sauce left from yesterday that did not have ginger so add a teaspoon of fresh ginger and thought it went fantastic with these oh so yummy and oh so healthy Thai Tacos. This meal does make for one very pretty table and makes healthy eating fun. Good luck in the contest and thanks for the great post.

Debbwl
Very good! Love it being low cal. A fun dish to make and eat. Yes a little messy but its all fun. I did use 2 breasts and did slice before marinading. Then after cooking I cooled and broke apart in small pieces for easy filling into the lettuce. As for the chili sauce I skipped the soy using only the fish soy, being the sodium is more then 1/2 of your DV. I didn't marinade long because the lime juice can make the chicken mush. So this step can be done first and and let sit while prepping the rest. You won`t lose any flavor. I did oil my pan before cooking the chicken as I don`t believe in non stick pans. I also added some sweet pea pods from the garden. As I chopped the nuts I thought adding some to the dipping sauce to thicken it a bit would have been good. I used fresh grown greens from the garden. I did add to the plate thinly slice jalapeno, onions, red bell peppers. And for the herbs I minced cilantro, basil, holy basil. To the cellophane noodles I added some of the sweet chili sauce to coat and flavor. Nice creation. Good luck.

Rita1652
What a lovely meal this recipe made. The marinade was delicious, the chicken perfectly seasoned and cooked. The chili sauce was dynamite, slightly salty, but delicious none the less. The flavor of the assembled taco was incredible, salty, tart and tangy, you could also taste the ginger and garlic, we loved it. We decided to use the cellophane noodles option. The tacos were a little messy to eat but that was part of the fun. I made them exactly as written but couldn't get bibb lettuce so used a nice young romain lettuce, it worked pretty well. Really great use of the contest ingredients, Good Luck in the contest.

Baby Kato
I wish I could give this more than five stars. It was an absolutely wonderful dish. All of the bits and pieces were pretty and worked well together. I was surprised at how filling these lettuce tacos turned out to be. I plan to add this to my best of 2013 cookbook.

Miss Fannie
These are great! Colorful, crunchy, and flavorful. We enjoyed all the textures and how well everything came together. Thanks for sharing! ZWT9

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