LIVING GLUTEN FREE
January 31, 2017
If you're looking for a fresh and delicious dinner, you're in the right place.
This Thai-inspired dish is zesty, salty, creamy and SOOOO tasty.
Best of all, it's super quick to prepare making it a great weeknight option.
And who wouldn't be happy with a dinner that looks like this after a long day at work?
Ready to cook? Let's begin ....
1 tablespoon sesame oil
1 thumb-sized piece of ginger, finely diced
1 clove garlic, crushed
1 teaspoon GF soy sauce
1 tablespoon sriracha (or other chilli sauce)
3 tablespoons pure peanut butter
1 tablespoon lime juice
2 tablespoons coconut cream
300g chicken breast, cut into small cubes
2 heads of cos lettuce
1/4 red cabbage, thinly sliced
2 carrots, julienned
1/2 red capsicum, julienned
1 lime, cut into wedges
1/4 cup roasted peanuts
head of coriander, roughly chopped
Combine all the ingredients for the peanut sauce in a food processor and blitz until smooth.
Place the chicken in a large bowl with half of the peanut sauce. Mix until the chicken is well coated in the sauce, then cover the bowl and refrigerate for half an hour.
Meanwhile, rinse the lettuce leaves and pat dry with paper towel.
Once the chicken has marinated, add a tablespoon of sesame oil to a large frying pan and cook until browned and slightly crispy.
To serve, place the chicken in lettuce cups with the cabbage, carrots and capsicum, then top with peanuts, coriander and a lime wedge.
Drizzle with the remaining peanut sauce and enjoy.
If you love this dish, let us know! Tag @glutenfreeglobal in any pictures of your recreations for us to see. We love seeing our recipes come to life in #glutenfree kitchens worldwide!