Now that we’re back from Alaska, we’re back on another low-carb kick. This time around, though, I’ve created some new recipes that we’ve really enjoyed, and I’ll share them with you in the coming weeks.
Tonight’s dish was peanut & sesame chicken lettuce wraps. I’ve shared a recipe for lettuce wraps before, but the chicken and peanut sauce was a nice variation this time around. In fact, the chicken alone was the star here, and could easily have been the center piece of a meal all on its own.
- 1 tbsp coconut oil
- 1 pkg chicken tenders
- 2 tbsp prepared Thai peanut sauce (we used the Thai Kitchen variety, which has only 4 grams of sugar per serving) + more for dipping, if desired
- 1/2 tsp thai chili garlic sauce
- salt and pepper
- 2 tbsp sesame seeds
- Butter lettuce, which has big leaves for creating the wraps
- Garnishes of your choice – we chose carrots, red cabbage, chopped peanuts, and cilantro
- Season your chicken tenders on both sides, with salt and pepper. At the same time, heat the coconut oil over medium-high heat in a large skillet.
- In a large bowl, add the chicken tenders, peanut sauce, and chili garlic sauce. Stir to make sure the chicken is coated.
- On a separate dish, spread out half your sesame seeds, and transfer the chicken in order to “dredge” the chicken with sesame seeds. Sprinkle the remaining sesame seeds over the top.
- Add your chicken to the skillet. Cook for 4-5 minutes on each side, until chicken is cooked through. While the chicken is cooking, wash and layout your lettuce leaves, and chop your remaining garnish.
- After the chicken is cooked, let it rest 3-4 minutes. Then assemble your lettuce wraps and enjoy!