Thai Chicken Satay Lettuce Wraps

Thai Chicken Satay Lettuce Wraps are a light, refreshing dinner everyone will love.

It’s hard to beat the color on this chicken.

Thai Chicken Satay Lettuce Wraps

• 1/2 cup soy sauce
• 1/4 cup fresh lime juice
• 8 cloves fresh garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon red pepper flakes
• 1/4 cup water
• 1/2 cup sugar
• 3-4 pounds boneless chicken breast tenders or whole chicken breasts, butterfly cut
• Green onions, chopped
• Sesame seeds
• 1 head butter lettuce (or your favorite lettuce to use for wraps)
• 1 fresh lime, cut into wedges

Toast sesame seeds by heating them in a saute pan over medium heat. Stir or move the pan around to keep them roasting on all sides until you can smell the toasty flavors coming out or they are light golden brown. Set aside.

Place the butterflied chicken breasts into a large Ziploc bag or container, coat with the marinade, and refrigerate for at least an hour or up to overnight.

Drizzle olive or grapeseed oil into a large frying pan. Heat over medium or medium-high heat. Use tongs to place the chicken into the frying pan. Discard the marinade. Cook the chicken breasts for 3-4 minutes on each side and until the thickest pieces reach 165°F in the middle. When the chicken is done cooking, remove it from the pan and allow it to sit for at least five minutes before slicing and/or eating.

If cooking whole chicken breasts, cut them into slices so they will fit nicely into your lettuce wraps.

Top with the chopped green onions and sesame seeds, serve with lettuce and place lime wedges on the side. And that’s a wrap!

Additional Loverly Thai Touches

• Fresh bean sprouts
• Julienned carrots
• Thinly sliced red and green cabbage
• Fresh cilantro, chopped
• Tamarind Cashew Sauce
• Thai Marinated Cucumbers
• Thai Peanut Sauce
• Sweet Thai Chili Sauce
• Thai Coconut Curry Noodles