Recipe: Thai Peanut-Coconut Chicken Lettuce Wrap

The Hamptons Home Cook

There are few things that I could literally eat every day.

Without a shadow of a doubt, this recipe is one of those things.

If you remotely appreciate Asian-Fusion cuisine and have ever frequented The Cheesecake Factory, you’re well aware of their “Thai Peanut Chicken Salad”.

Although they also have lettuce wraps of the same persuasion, this is my personalized “upside down” version of their signature Asian salad, with some majorly delicious altercations and enhancements.

Step One

Dry Ingredients

  • One Package of Chicken Tenders
  • One and a Half Tablespoons of Adobo Seasoning
  • One Teaspoon of Salt
  • One Teaspoon of Pepper

Wet Ingredients

  • Two Large Tablespoons of Peanut Butter
  • Four Large Tablespoons of Soy Sauce
  • Two Large Tablespoons of Sweet Chili Sauce
  • One Tablespoon of Rice Wine Vinegar
  • Two Large Tablespoons of Cream of Coconut (Not Coconut Milk)
  • Two Large Tablespoons of Sesame Oil
  • One Tablespoon of Pineapple Teriyaki Sauce
  • Four Crushed Cloves of Garlic
  • Two Tablespoons of Minced Ginger
  • Two Tablespoons of Minced Scallions
  • One Teaspoon of Chopped Cilantro

In a clean Tupperware, season each Chicken Tender with Adobo, Salt and Pepper.

Next, in a Measuring Cup, mix all of the wet ingredients together and whisk until a cohesive marinade is formed.

Pour the majority of the marinade over the chicken tenders, leaving approx. three-four tablespoons of marinade left over, to serve as dressing for finished lettuce wrap.

Sanitary Mindfulness: Do NOT use any marinade that has come in contact with raw poultry.

Allow chicken to marinate for approx. 30 Minutes to 1 Hour.

Step Two

  • One Cup of Crushed Honey Roasted Peanuts
  • One Cup of Sweetened Coconut Flake

Once the chicken is marinated, coat each tender in a mixture of Crushed Peanuts and Sweet Coconut Flakes.

Step Three

Lightly brush a baking sheet with One Tablespoon of Sesame Oil.

Place each Chicken Tender down on the baking sheet, approx a half an inch to one inch apart from one another.

Place into a Convection Oven for 20–25 Minutes at 425 Degrees, until the top of the chicken appears golden brown.

Step Four

  • One Package of Butter Lettuce
  • One Tablespoon of Left over Marinade
  • One Teaspoon of Chopped Scallions
  • One Teaspoon of Sweetened Coconut
  • One Teaspoon of Chopped Cilantro

Once the Chicken is baked, allow the tenders to sit for 5–10 Minutes.

After such, lay your tenders down on large segments of Butter Lettuce and top with your left over marinade, left over herbs and left over sweetened coconut.

Wrap like a burrito and enjoy.

Reminder: Ensure NONE of your toppings have come in touch with raw poultry.

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