[Recipes] Crisp and Refreshing Chicken Lettuce Wraps

Hands-On Time: 20 minutes | Total Time: 30 minutes | Yield: 4 servings

This tasty and simple chicken supper is ideal for hectic weeknights. The coconut-peanut sauce, which masterfully unifies the fresh ingredients, is the dish's highlight. Use Bibb lettuce to serve it as a wrap, or customize it with different toppings. Bonus: you can use any leftover peanut sauce to make rice bowls or as a dip.

Ingredients

For the Wraps:

• 4 ounces rice vermicelli noodles
• 1 tablespoon canola oil
• 4 boneless, skinless chicken thighs (about 1¼ lb.)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 12 Bibb lettuce leaves
• 1 cup thinly sliced English cucumber

For the Coconut-Peanut Sauce:

• ¼ cup creamy peanut butter
• ¼ cup canned unsweetened coconut milk, well shaken
• 1 ½ tablespoons fresh lime juice (from 1 lime)
• 1 tablespoon low-sodium soy sauce
• ½ tablespoon sriracha

For Toppings:

• Thinly sliced scallions
• Fresh basil leaves
• Chopped roasted peanuts
• Optional: shredded carrot, thinly sliced bell pepper, or snow peas

Instructions

Step 1: Get the noodles ready.

• As directed on the packaging, soak the rice vermicelli noodles. After draining, set away.

Step 2: Bring the chicken to boil

• In a cast-iron skillet or grill pan, heat canola oil over medium-high heat.
• Use salt and pepper to season the chicken thighs.
• The chicken should be cooked through and browned after 4 to 5 minutes on each side.
• Slice the chicken thinly after transferring it to a cutting board and letting it rest for five minutes.

Step 3: Prepare the Sauce

• Peanut butter, coconut milk, lime juice, soy sauce, and sriracha should all be whisked together until smooth in a small bowl.

Step 4: Put the Wraps Together

• Place the leaves of the lettuce on a dish. Place rice noodles, cucumber, and sliced chicken within each leaf.
• Add chopped peanuts, scallions, and basil leaves as garnish, then drizzle with coconut-peanut sauce.

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