Chicken satay
lettuce wraps
Easy Dinner 3
ACTIVE TIME 15 MINUTES TOTAL TIME 25 MINUTES SERVES 4
✓ Quick Cooking ✓ Family Friendly
4 oz. uncooked rice
vermicelli noodles
1 Tbsp. canola oil
4 boneless, skinless chicken
thighs (about 1 1/4 lb.)
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup creamy peanut butter
1/4 cup canned unsweetened
coconut milk, well shaken
1 1/2 Tbsp. fresh lime juice
(from 1 lime)
1 Tbsp. low-sodium soy sauce
1/2 Tbsp. sriracha
12 Bibb lettuce leaves
1 cup thinly sliced English
cucumber
Thinly sliced scallions, basil
leaves, and chopped roasted
peanuts, for serving
SOAK rice noodles according
to package directions.
MEANWHILE, heat oil in a grill pan
or cast-iron skillet over medium-
high. Season chicken with salt
and pepper and cook, flipping
once, until charred and cooked
through, 4 to 5 minutes per side.
Transfer to a cutting board and
let rest for 5 minutes. Thinly slice.
WHISK peanut butter, coconut
milk, lime juice, soy sauce, and
sriracha in a small bowl.
SERVE chicken and noodles with
lettuce, cucumber, and peanut
sauce, alongside scallions, basil,
and peanuts for topping.
PER SERVING: 445 CALORIES,
23G FAT (7G SAT.), 130MG CHOL.,
2G FIBER, 31G PRO., 29G CARB.,
897MG SOD., 3G SUGAR
134 REAL SIMPLE NOVEMBER 2019
FOOD
