Thai Chicken Lettuce Cups with Cashew Peanut Dressing
These Thai chicken lettuce cups with peppers, carrots, onions, and a creamy cashew peanut dressing with hints of chili and lime are perfect for a quick and healthy dinner that everyone will enjoy! Dip these lettuce cups in this creamy vegan dressing and serve it for your next casual get-together, barbecue, or weak-night dinner!
Ingredients
- 1 and 1/2 lbs chicken breast organic if possible
- 2 tbsp sesame oil
- 1 tsp ginger
- 3 cloves garlic minced
- 2 tsp honey
- 1/4 cup soy sauce substitute coconut aminos
- 1 red bell pepper sliced into thin strips
- 1/2 large onion diced
- 2 carrots grated
- 1 tbsp olive oil
- 1 bunch Bibb or Butter lettuce About 10 large lettuce leaves
Cashew Peanut Dressing
- 1 cup raw cashews soaked for a minimum of 2 hrs
- 1/2 cup water
- 2 cloves garlic minced
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 2 tsp rice vinegar
- 1 and 1/2 tbsp peanut butter
- 3 tsp lime juice
- 1 and 1/2 tbsp basil chopped finely
- 1/2 tsp fresh ginger grated
- 2 tsp sriracha chili sauce
Instructions
- Place the cashews in a bowl and fill the bowl with enough water to cover the cashews. Leave them out to soak for at least 2 hours. The longer you soak them the creamier the sauce will be.
- Chop the chicken breasts into bite-sized chunks and place them in a medium sized bowl. Add in the sesame oil, ginger, garlic, and honey, and 1/4 cup soy sauce. Mix it together, cover, and place in the fridge for 30 minutes to marinate.
- To make the cashew peanut sauce, drain the cashews that have been soaking and add them to a food processor. Add in the rest of the ingredients for the sauce and pulse until smooth and creamy. Place in a bowl and set side.
- Slice the bell pepper into thin strips, dice the onion, and grate the carrots. Set aside.
- Heat 1 tbsp of olive oil in a large pan on medium high heat. Add in the chicken that has been marinating and cook it for about 5-7 minutes until golden brown. Remove the chicken and place it on a plate.
- Add 1 tsp of olive oil to the same pan if needed and add in the veggies cooking for about 6-8 minutes or until slightly softened and cooked through. Remove from heat. Add the chicken pack into the pan and toss the veggies and chicken together.
- Place two lettuce leaves on each plate in the shape of a cup and fill each one with a large spoonful of the chicken and veggie mixture.
- Drizzle each lettuce cup with plenty of cashew peanut dressing and serve!