Thai Chicken Peanut Lettuce Taco Recipes

THAI CHICKEN TACOS

Steps:

• Heat taco shells according to package directions. Meanwhile, in a large skillet, combine chicken and 1/2 cup peanut sauce; heat through., In a small bowl, mix cucumber, carrot and cilantro. Serve chicken in taco shells with cucumber mixture and remaining peanut sauce.

THAI PEANUT-COCONUT CHICKEN LETTUCE WRAP RECIPE BY TASTY

Steps:

• In a clean Tupperware, season each chicken tender with adobo, salt and pepper.
• Next, in a measuring cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.
• Pour the majority of the marinade over the chicken tenders, leaving approximately 3-4 tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.
• Allow chicken to marinate for 30 minutes to an hour.
• Lightly brush a baking sheet with 1 tbsp of sesame oil. Place each chicken tender down on the baking sheet, approximately ½ inch to 1 inch apart from one another. Bake in oven for 20-25 minutes at 425 °F or until the top of the chicken appears golden brown.
• Once the chicken is baked, allow the tenders to sit for 5-10 minutes.
• Once cooled, lay your tenders down on large segments of butter lettuce and top with your leftover marinade, leftover herbs and leftover sweetened coconut.
• Wrap like a burrito and enjoy.

THAI PEANUT CHICKEN

Steps:

• Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
• Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
• Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

CHICKEN LETTUCE 'TACOS' WITH A SWEET CHILI AND PEANUT SAUCE

Steps:

• 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'!

THAI CHICKEN LETTUCE CUPS

Steps:

• In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.