2cupstamari sauce(gluten-free). Soy sauce can be substituted. Soy sauce contains gluten.
1/3 cupextra-virgin olive oil
2 tablespoons sesame oil
1cup fresh cilantrochopped small
4 tablespoonsgingerminced
3clovesgarlicminced
1tablespoonshallotminced
1limejuiced
1tablespoonsesame seedsoptional
Peanut Sauce
1/2cuppeanut buttercreamy
4tablespoonstamari sauce(gluten free). Soy sauce can be substituted. Soy sauce contains gluten.
3tablespoonsrice wine vinegar
3clovesgarlic
1tablesoongingerminced
2 1/4teaspoonssteviacan substitute 4 tablespoons dark brown sugar
2teaspoonschili paste
1limejuiced
5tablespoons hot water
Lettuce Wraps
1headbutter lettuce
1,6.75 ounce packagevermicelli rice noodles
1 red peppersliced into strips
1 cucumbersliced thin into coins
1,12 ounce packagebroccoli slaw
6scallionssliced on the bias
1/4 cup peanutschopped small
1tablespoon sesame seedsfor garnish
1teaspoon sesame oil
4 tablespoons fresh cilantrochopped, for garnish
Instructions
In an large measuring cup or bowl, combine tamari, extra-virgin olive oil, sesame oil, cilantro, garlic, ginger, shallot, lime juice and sesame seeds. Whisk to combine.
If chicken breasts are large, butterfly. Pound to 1/2″even-thickness.
In a medium casserole dish or a large ziplock bag, pour marinade over chicken. Cover evenly. Marinate chicken in the refrigerator for 1-3 hours.
Preheat grill to medium-high heat. Alternately heat a grill pan or cast-iron skillet to medium-high heat. When preheated cook chicken for 4 minutes. With a spatula, flip chicken. Cook for an additional 3 minutes or until internal temperature reaches 165 degrees Fahrenheit.
Rest for 5 minutes. Slice on the bias.
Peanut Sauce
In a food processor, combine peanut butter, tamari, rice wine vinegar, garlic, ginger, red chile paste, lime juice and stevia. Pulse to combine. Add hot water. Pulse to combine.
Lettuce Wraps
Preheat oven to 300 degrees.
Line a baking sheet with parchment paper. Toast sesame seeds for 3-4 minutes. Be careful not to burn.
In a medium saucepan, fill 3/4 full. Bring to a boil. Turn off burner. Off heat, add vermicelli rice noodles. Soak for 10 minutes and drain well. Set aside to cool. Add 1 teaspoon sesame oil. With tongs gently toss to lightly coat noodles. Can refrigerate or leave at room temperature until ready to serve.
Meanwhile, remove each leaf of butter lettuce carefully from stem. Rinse and pat dry.
Plate lettuce wraps individually or family style with butter lettuce, chicken, broccoli slaw, red pepper, cucumber, rice noodles, and peanut sauce. Garnish chicken with peanuts, sesame seeds, scallions and cilantro.