Thai Thai Lettuce Wraps w/ "Peanut" Sauce
I could probably drink this sauce. It’s THAT good. My favorite part about it is that you can make it ahead of time and refrigerate it for use later on. It’s the perfect, “I don’t have any time to make dinner” ingredient. Use the sauce, sear some chicken or buy a rotisserie chicken and toss in with some veggies – BOOM, dinner. It also makes a great dipping sauce for chicken satay or thai meatballs. Anything that has peanut butter or almond butter in it just tastes like heaven. I realize these ingredients might not be in your cupboard but if you make this sauce a few times throughout the year, they’ll be worth it.
Cheesy Cauliflower Breadsticks
Place all ingredients in a blender and blend. Serve immediately for a slightly runnier sauce. To thicken, place in the refrigerator for 30 minutes. Can be stored in a container for 1-2 weeks.
Salt & pepper the chicken breasts. Sear in a hot pan with oil of your choice (I chose sesame for flavor) for 2-3 mins each side. Place chicken in a 350 degree oven to finish cooking for aprox 20 mins (varies depending on size of chicken breasts).
While chicken is cooking, sauté bell peppers and onion in a pan with 1 tbsp of oil.
Remove chicken and let rest for 5 mins. Slice thin.
Assemble lettuce cups: lettuce with chicken and veggie mix. Top with sauce and sesame seeds. Optional: top with cilantro, green onion, red pepper flakes, and slaw if you choose. Serve with lime wedges.
You could also top these with bean sprouts, cabbage or any sort of slaw mix.
½ cup rice vinegar
4 tablespoons almond butter
4 cloves of garlic
1 teaspoon sesame seed oil
juice from 1 lime (aprox 4 tbsp)
2 tablespoon soy sauce
2 teaspoon honey
2 teaspoon chili-garlic paste
½ teaspoon ground ginger
1 teaspoon Sriracha sauce
1 head butter or green leaf lettuce
2 large boneless skinless chicken breast
1 red bell pepper, sliced
½ onion, sliced
½ package of carrot-slaw mix (optional)
green onions, diced
lime wedges for garnish
dash of red pepper flakes