Chicken Lettuce Wraps

Once every three or four months, my husband travels to Southeast Asia for work. Sometimes he will bring a culinary item back for me to add to my collection at home. I now have 12 sets of chopsticks and this adorable condement holder. I decided it was time to use the chopsticks and the sauce dish, so chicken lettuce wraps it was.

I shredded a rotisserie chicken, shredded a carrot and cucumber, and placed it with a half of an iceburg head. Soy sauce, sweet and sour, and peanut sauce filled the condement cups. Rice and Edamame complemented our wraps.

Peanut Sauce was the best part of this dinner. I have never been satisfied with store bought peanut sauce, so tonight I made my own. This recipe is from Amy, and it is a spoonful of heaven. Here is the recipe:

Perfect Peanut Sauce
From Cooking with Amy

1/4 cup peanut butter (natural, no sugar added kind)
2 teaspoon soy sauce
1 Tablespoon brown sugar
1 Tablespoon fresh lemon or lime juice
1/4 cup coconut milk (lite is fine, if you prefer or substitute water)
1/4 cup water
red chili flake to taste
chili garlic sauce to taste or 1 clove crushed garlic

Optional:
sesame oil
curry paste
rice wine vinegar
fish sauce
grated ginger
shallots sauteed till brown in oil
Worcestershire sauce

Combine all ingredients with a whisk in a small bowl, adding the water last. Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken. Experiment with this sauce adding a teaspoon at a time of one the optional additions and tasting as you go. Serve hot or cold.

I didn’t use any of the optional ingredients, and it was still divine.

Let me know if you like it too.