Sunny Anderson's Quick Thai Chicken Lettuce Wraps
Recipe courtesy Sunny Anderson, 2014
Ingredients
For the dressing
- 1/2 cup peanut butter
- 4 scallions, chopped (white and green parts)
- 2 tablespoons grated fresh ginger
- 1 clove of garlic
- 1 teaspoon Sambal
- 1/4 cup, plus 2 tablespoons vegetable oil
- 1/4 cup fresh lime juice
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1/4 cup sugar
- 2 tablespoons soy sauce
- Kosher salt and black pepper
For the lettuce cups
- 1 rotisserie chicken, meat roughly chopped (not shredded), bones and skin discarded
- 2 cups shredded red cabbage
- 1 red bell pepper, seeded and finely chopped
- 1/2 cup chopped fresh cilantro, loosely packed
- 1 head Boston bibb lettuce
- 1/4 cup chopped salted peanuts
Preparation
Make the dressing. In a food processor or blender, add the peanut butter, scallions, ginger, garlic, Sambal, oil, lime juice, vinegar, honey, sugar, soy sauce, a nice pinch of salt and a few grinds of pepper. Blend until smooth. If needed, add a splash of hot water to loosen to dressing consistency. Taste the dressing and season with more salt, if needed.
Make the wraps. In a large bowl, toss the chicken, cabbage, bell pepper and cilantro. Add dressing to taste and toss. Arrange lettuce into two-ply cups and fill each with a scoop of the chicken salad. Garnish each with a sprinkle of peanuts.