Chicken Lettuce Wraps Coconut Curry

  • Yield servings


1 pound chicken breast sliced into thin strips
-- Chili powder
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1 -- Garlic clove minced
1/2 teaspoon Onion powder
2 -- table spoons Extra black soy sauce
1/2 -- Red onion minced
2 tablespoons Peanut oil
Dipping sauce:
1/3 cup coconut milk
1 teaspoon yellow curry powder
1 1/2 teaspoons rice wine vinegar
1/4 cup non fat plain yogurt
2 tablespoons light mayo
1/4 teaspoon salt
-- Jasmine rice
-- Ice burg lettuce


Make 6-8 servings of jasmine rice on stove stop covered

In blender mix Chili powder, slat, pepper, garlic, onion powder, red onion and soy sauce on high for 30 seconds. Set aside

In blender mix all ingredients for the dipping sauce on high for about 30 seconds. Place in ramekin cover and chill in refrigerator

Cut chicken into thin strips
Heat peanut oil in large sauce pan or Wok med heat
When oil is hot start to cook your chicken strips.

Cook on modems heat for about 8 minutes. Slowly add your soy sauce mixture to chicken while constantly stirring for about a minute.

Cover and turn off heat.
Cut your head of lettuce in half. Peel individual cups and fill halfway with jasmine rice top with chicken place on platter.
Repeat 8 times
Place your dipping sauce in the middle of the platter and serve with small spoon



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