Satay-Inspired Chicken Lettuce Cups
with Garlic Peanuts & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
880 /serving
Ah ah ah ah, satayin’ alive, satayin’ alive! Whisk up this Indonesian-derived sauce with smooth peanutty flavours, and let it flow over lettuce cups with tangy carrots and cilantro. Each one holds air-fried chicken breasts and peanuts aromatized with garlic.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 14g Cilantro
- 1 Head of Boston lettuce
- 200g Nantes carrots
- 2 Garlic cloves
- 160g Jasmine rice
- 30g Peanut butter
- 15ml Rice vinegar
- 25g Chopped peanuts
- 30ml Soy sauce (low sodium)
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Aluminum foil
Medium pot
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
35 g
Saturated Fat
5 g
Sodium
1570 mg
Total Carb
87 g
Sugars
10 g
Protein
54 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Fry the peanuts
- Meanwhile, mince the garlic.
- In a small bowl, combine the peanuts, a drizzle of oil, ½ the garlic and S&P.
- Place the peanuts on a small piece of aluminum foil (with the edges folded) in the air fryer and fry, 1 to 2 min., until toasted.
Fry the chicken
- Pat the chicken dry; season with ¾ of the spices and S&P.
- Lightly oil the air fryer basket.
- Place the chicken* in the air fryer and lightly brush or spray with oil.
- Fry, 13 to 15 min., until browned and cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the carrots lengthwise; thinly slice crosswise on an angle.
- Separate the lettuce leaves.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- In a second small bowl, make the satay sauce by combining the peanut butter, soy sauce, ¼ of the vinegar, the remaining garlic and 1 tbsp water (double for 4 portions).
Dress the carrots
- In a medium bowl, combine the carrots, chopped cilantro, remaining vinegar and spices, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the lettuce leaves between your plates.
- Top with the rice, chicken and carrots.
- Drizzle with the satay sauce.
- Garnish with the peanuts and remaining cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
