Thai Coconut‑Chicken Lettuce Wraps

Ingredients

Steps

1. Step 1

   Place chicken breasts in a medium saucepan and add coconut milk, bruised lemongrass stalk, minced garlic, grated ginger, fish sauce, and brown sugar. Bring to a gentle simmer over medium heat. Cover and cook for about 15 minutes until the chicken is cooked through and tender.

   • 1 lbboneless skinless chicken breasts
   • 1 cupcoconut milk
   • 1 stalklemongrass stalk, bruised and chopped
   • 3 clovesminced garlic cloves
   • 1 tbspgrated fresh ginger
   • 1 ½ tbspfish sauce
   • 1 tspbrown sugar

2. Step 2

   Remove the chicken from the liquid and let cool slightly. Discard the lemongrass stalk. Using two forks, shred the chicken finely. Stir in fresh lime juice to the shredded chicken and set aside.

   • 1 stalklemongrass stalk, bruised and chopped
   • 2 tbspfresh lime juice

3. Step 3

   Meanwhile, prepare the lime-cucumber slaw. In a medium bowl, combine thinly sliced cucumber, thinly sliced red onion, and chopped fresh cilantro. In a small bowl, whisk together fresh lime juice, rice vinegar, granulated sugar, salt, and crushed red pepper flakes until sugar dissolves.

   • 1 mediumthinly sliced cucumber
   • ½ mediumthinly sliced red onion
   • ¼ cupchopped fresh cilantro
   • 2 tbspfresh lime juice
   • 1 tbsprice vinegar
   • 1 tspgranulated sugar
   • ½ tspsalt
   • ¼ tspcrushed red pepper flakes

4. Step 4

   Pour the dressing over the cucumber mixture and toss well to coat. Let the slaw sit for at least 10 minutes to allow flavors to meld and the vegetables to soften slightly.

   • 1 mediumthinly sliced cucumber
   • 1 tbsprice vinegar
   • 1 tspgranulated sugar
   • ½ tspsalt

5. Step 5

   To serve, spoon the shredded coconut chicken into individual butter lettuce leaves. Top each with a generous amount of lime-cucumber slaw. Serve immediately for a fresh, crisp texture contrast.

   • 12 leavesbutter lettuce leaves
   • 1 mediumthinly sliced cucumber