Thai Lettuce Wraps Recipe
Sweet Chili-Crisp Glazed Chicken, Asian Cabbage Slaw, Pineapple, and Cashew Sauces
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Ingredients
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Chicken
Asian Cabbage Slaw
Pineapple Sauce
Cashew Sauce
Lettuce Wraps
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger. Add the chicken thighs and coat well. Cover and let marinate for at least 30 minutes in the refrigerator.
- 2
Cook the Chicken
Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and cook the chicken for about 6-7 minutes on each side until cooked through. Pour the reserved marinade over the chicken and cook for an additional 2-3 minutes until the sauce thickens. Remove from heat and let cool before chopping into small pieces.
Asian Cabbage Slaw Preparation
- 3
Make the Slaw
In a large bowl, combine shredded cabbage, shredded carrots, sliced green onions, and chopped cilantro.
- 4
Dress the Slaw
In a small bowl, whisk together rice vinegar, sesame oil, and salt. Pour the dressing over the slaw and toss to combine. Let it sit for 10 minutes to allow the flavors to meld.
Pineapple Sauce Preparation
- 5
Prepare the Sauce
In a small saucepan over medium heat, combine pineapple chunks, brown sugar, and lime juice. Cook for about 5 minutes until the mixture is heated through and slightly thickened. Remove from heat and set aside.
Cashew Sauce Preparation
- 6
Blend the Cashew Sauce
In a blender, combine raw cashews, water, soy sauce, lime juice, minced garlic, and salt. Blend until smooth and creamy. Adjust consistency with additional water if needed.
Assembly
- 7
Assemble the Wraps
On a butter lettuce leaf, place a portion of chopped chicken, a scoop of Asian cabbage slaw, and drizzle with pineapple sauce and cashew sauce. Wrap the lettuce around the filling and enjoy!
