20 Minute Chicken Satay Lettuce Wraps

Excited to share the recipe for 20 Minute Chicken Satay Lettuce Wraps with you today – the perfect busy weeknight meal!

Satay is a skewered and grilled meat dish, and Chicken Satay is marinated chicken threaded onto skewers then grilled and served with a peanut sauce. Translation: ain’t nobody got time for that. Not if you’re wanting to enjoy the flavors of Chicken Satay in under 20 minutes, anyway!

I’ve wanted to share a recipe for Chicken Satay on the blog for years now, but the fact that there’s exactly ONE recipe for skewered and cooked food here on IGE (oh hey, Sausage and Shrimp Skewers!) tells you that I have zero patience when it comes to gingerly threading food onto sticks for dinner. Especially when there’s a whole marinating step before it.

Chicken Satay Lettuce Wraps to the rescue! Ground chicken is cooked then sizzled with a delicious peanut sauce laced with coconut milk, curry, fresh lime juice, ginger, garlic, and a little bit of chili then scooped onto lettuce wraps and eaten taco style. NO marinating, 20 minutes, 1 skillet, fresh, healthy, and AB-solutely delicious.

I really, really loved the slightly exotic taste of this dish and while the ingredient list might look a little long, all I had to buy was ground chicken, a can of coconut milk, and lettuce. You could absolutely serve the chicken over a bowl of rice if you want to skip the lettuce step too!

RELATED

Cilantro-Lime Chicken Meatball Bowls with Sweet Corn Pico de Gallo and Cauli-Rice

Start by heating 1 Tablespoon vegetable oil in a very large skillet over medium-high heat. Add 2lbs ground chicken, 1 large chopped shallot, salt, and pepper then break the chicken up as it cooks.

I used this Smart Chicken ground chicken breast. Super easy! If you can’t find ground chicken in your grocery store, ask the butcher to grind up 2lbs chicken breasts for you.

Meanwhile make the tasty peanut sauce. First microwave 1/4 cup lite coconut milk and 1/4 cup peanut butter in a bowl for 25 seconds then stir until smooth.

Next add fridge and pantry staples including 1/4 cup chicken broth, 2 Tablespoons gluten-free Tamari (or soy sauce, but dish will not be GF,) 1 Tablespoon each fresh lime juice and sugar, 2 teaspoons chili garlic sauce, 1-1/2 teaspoons sesame oil, 1 teaspoon curry powder, 1/2 teaspoon ground ginger, and 1/4 teaspoon red chili pepper flakes (optional, but I loved the tiny kick of heat!) Stir everything together until smooth. Don’t you love that vibrant curry powder color??

Once the chicken is cooked through, add the sauce then cook until thickened and nearly absorbed by the chicken – 2-3 minutes.

Take the skillet off the heat then stir in 1/4 cup chopped cilantro. That’s it!

Let the chicken cool slightly then scoop onto lettuce leave (I love butter lettuce for lettuce wraps,) then sprinkle with chopped peanuts and fresh cilantro, and dig in!

Chicken Satay Lettuce Wraps

• Print
• Pin It

dairy freegluten free20 minute meal

Description

20 Minute Chicken Satay Lettuce Wraps have all the flavor of Chicken Satay with Peanut Sauce but are ready in just 20 minutes!

Ingredients

serves 4

• 2lbs ground chicken breasts
• 1 Tablespoon grapeseed or other neutral-tasting oil
• 1 large shallot, chopped
• salt and pepper
• 1/4 cup lite coconut milk
• 1/4 cup peanut butter
• 1/4 cup chicken broth
• 2 Tablespoons gluten-free tamari or soy sauce (dish will not be GF if using soy sauce)
• 1 Tablespoon fresh lime juice
• 1 Tablespoon sugar
• 2 teaspoons chili garlic sauce
• 1-1/2 teaspoons sesame oil
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1/4 teaspoon red chili pepper flakes (optional)
• 1/4 cup chopped fresh cilantro, plus more for serving
• chopped peanuts, for serving
• 1-2 heads lettuce leaves

Directions

1. Heat oil in a large skillet over medium-high heat. Add chicken, shallots, salt, and pepper then saute, breaking meat up as it cooks, until cooked through.
2. Combine coconut milk and peanut butter in a bowl then microwave for 25 seconds and stir until smooth. Add next 9 ingredients - chicken broth through red chili pepper flakes - then stir until smooth. Add sauce to skillet with cooked chicken then cook until sauce is thickened and nearly all absorbed by the chicken. Take skillet off the heat then stir in chopped cilantro. Let cool slightly then scoop onto lettuce leaves and top with chopped peanuts and fresh cilantro.

Notes

Adapted from My Recipes

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

To recap – cook chicken, make sauce, add chicken to sauce, and serve! 20 minutes (or less) and you’ve got a fresh and healthy dish on the table. Enjoy!!