Low-Lift Thai Coconut Chicken Lettuce Wraps
Enjoy a head start with prepped ingredients
- Sesame
- Soy
- Wheat
- Tree Nuts
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 15 minutes. In this one-pan wonder, tender chicken meets luxurious coconut sauce, crisp veggies, and sesame dressing in cool lettuce cups. It’s all topped with crushed cashews and crispy onions for the perfect textural contrast. Quick, delicious, and ready when you are!
Ingredients
1 unit
Baby Lettuce
4 ounce
Shredded Carrots
3 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
1 unit
Kevin's Thai-Style Coconut Chicken
(Contains: Tree Nuts)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
½ ounce
Cashews
(Contains: Tree Nuts)
¼ ounce
Cilantro
1 unit
Cucumber
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Quarter lime.
-
In a large bowl, combine cucumber, sesame dressing, carrots, and a squeeze of lime. Tear cilantro over bowl (or use kitchen shears to cut cilantro over bowl!). Season with salt and pepper and toss to combine. Set aside.
-
Break chicken strips apart by massaging chicken pouch before opening. Cut open pouch; thoroughly drain and discard liquid (the liquid is a result of the sous-vide cooking technique).
-
Heat 1 TBSP oil in a large pan over medium-high heat. Add chicken strips to hot pan. Separate chicken strips; heat, stirring occasionally, until warmed through, 2-4 minutes.
-
Turn off heat. Pour Thai coconut sauce into pan; simmer for 30-60 seconds, stirring chicken to coat with sauce.
-
Trim and discard root end from lettuce; separate leaves. Crush cashews in their bag.
-
Divide lettuce leaves between plates; fill with Thai coconut chicken and as much cucumber-carrot salad as you like. Sprinkle with crushed cashews and crispy fried onions. Serve with a squeeze of lime and any remaining salad on the side.
