SERVES 4 | 45 MINUTES | 418 CALORIES | STIR-FRY
These lettuce cups are stuffed with tangy vegetables, chicken and a sweet coconut peanut dipping sauce. Inspired by bright Southeast Asian flavors, this dish is light yet satisfying.
- 2 medium sweet potatoes
- 2 red bell peppers
- 2-inch piece ginger
- 1 bunch basil
- 1 handful unsalted peanuts
- 2 limes
- ¼ cup unsweetened creamy peanut butter
- kosher or sea salt
- 2 ½ teaspoons honey
- ½ cup unsweetened coconut milk
- 1 pound boneless skinless chicken breast
- 4 tablespoons peanut oil
- red pepper flakes (optional)
- 1 head romaine lettuce
- bean sprouts (optional)
- SET UP YOUR SPACE
Get out all of your ingredients and equipment. Place a damp paper towel under your cutting board to stabilize and keep salt in a pinch bowl. Wash vegetables and pat dry. Wash the head of romaine by cutting off the base and separating the leaves.
- PREP INGREDIENTS
Dice 2 sweet potatoes into ¼-inch cubes and place in a bowl. Dice 2 red bell peppers into ½-inch cubes and place in a separate bowl. Mince a 2-inch piece of ginger and add to the peppers. Chiffonade a big handful of basil and set aside. Rough chop a big handful of peanuts and set aside.
- MAKE DIPPING SAUCE
Roll 2 limes on the counter to release their juices. Cut one in half and the other into quarters. Mix the following to make a dipping sauce: juice of ½ of a lime, ¼ cup of peanut butter, a two-finger pinch of salt, 2 ½ teaspoons of honey and ½ cup of coconut milk. Place in the fridge to thicken.
- STIR-FRY CHICKEN
Trim the chicken breasts of fat, blood and tissue. Cut into ½-inch cubes. Heat a pan for 3 minutes over high heat and add 1 ½ tablespoons of peanut oil. Add chicken in an even layer and stir-fry for 2 minutes without touching. Add a three-finger pinch (1⁄8 teaspoon) of salt and a pinch of red pepper flakes and stir continuously for 3 more minutes. Transfer to a plate.
- STIR-FRY VEGETABLES
Return pan to high heat and add 1 ½ tablespoons of peanut oil. Add sweet potatoes and stir-fry for 3 minutes. Add ½ cup of water and cover with a lid for 3 minutes. Remove the lid and add 1 tablespoon of peanut oil, a three-finger pinch (1⁄8 teaspoon) of salt and the bowl of vegetables. Stir continuously for 2 minutes, add chicken and stir for 30 seconds. Remove from heat and squeeze ½ of a lime over mixture.
- PLATE IT UP
Fill romaine leaves with the stir-fry mixture and top with peanuts, basil and the Thai peanut sauce. Add bean sprouts for an extra crunch!
TIPS & TRICKS
THE 3 KEYS TO STIR-FRY
- Make sure your pan is on super high heat
- Cut all ingredients into small similar-sized pieces so they sear evenly
- Make sure you don’t overcrowd the pan to avoid steaming.
VERSATILE DIPPING SAUCE
This peanut dipping sauce can be used far beyond the dish you’re making tonight! Try it with noodles or lighten it up with some water and make it into a dressing.
STIR-FRY STEAM HACK
You’ll notice we used water and a lid to cook our sweet potatoes. That’s a little trick we use to speed up the cooking time of heartier veggies. Try it with other ingredients like Brussels sprouts or carrots!
Recipe courtesy of Virgin Pulse and Monj Nutrition.