Lemongrass Chicken Lettuce Wraps

Lemongrass Chicken Lettuce Wraps

Ingredients

  • Marinade:
  • 1 stalk fresh lemongrass, trimmed, cut into ½” pieces
  • 3 cloves fresh garlic OR 2 garlic scapes, cut into 1” pieces
  • 1 tsp. coriander seeds
  • 1 Tbsp. honey
  • 2 Tbsp. Asian fish sauce
  • 1 Tbsp. tamari
  • 1 lime, juice & zest
  • black pepper to taste
  • 1½ lb. boneless chicken breast or thighs, cut into finger sized strips
  • 8-10 leaves green leaf or butterhead lettuce
  • ¼ c. cilantro, coarsely chopped
  • 1/ 4.c. scallions, chopped
  • ¼ c. roasted salted peanuts, coarsely chopped

Instructions

  1. Combine marinade ingredients in food processor & pulse until not quite smooth (there will be some lemongrass fibers still present – it’s OK).
  2. Place in a non-reactive baking dish, stir in chicken to coat, cover, & marinate in fridge for 1-3 hours.
  3. Thread onto bamboo skewers & grill over medium-high heat for 2-4 minutes per side. Let cool a bit.
  4. Meanwhile, wash & dry lettuce leaves.
  5. Place a piece of chicken on each lettuce leaf, top with cilantro, scallions, & peanuts & serve.

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