Pretty Thai® Peanut Satay
1 lb Boneless chicken thigh
3 oz Light brown sugar
2 oz Kosher salt
6-8 oz Pretty Thai® Peanut Sauce
1 - 13.5/14 oz can of coconut milk
2 lg Shallots
8 toes of garlic (1.5-2oz)
Green Cabbage (pre-shredded works fine)
Carrot (matchsticks work fine)
Bibb or Green Leaf Lettuce
Olive Oil, as needed to cook
Black Pepper, as desired
White Pepper, as desired
Pretty Thai® Thai Chili Powder, as desired
Squid Brand Fish Sauce, as desired (Soy Sauce can be substituted if desired)
Thai Basil (Regular Italian Basil will substitute)
Brine the Chicken:
1). Cut chicken into one inch chunks, put into large bowl, add sugar and salt, cover with cold water and let sit in fridge.
2). After 2-3 hours, remove, drain, and place chicken back into the fridge until ready to cook.
Make the Satay Sauce:
3). In a saucepot, add the coconut milk and peanut sauce, stir to combine over med/high heat. Make sure to keep an eye on the sauce, stirring frequently to avoid burning and boiling over. Once the sauce comes to a boil, lower the heat to med/low and let simmer for 20 minutes. Add fish sauce, black pepper, white pepper, and Pretty Thai® Thai Chili to taste. Adjust the sauce with these spices as needed. Remove from heat and reserve.
Cook the Chicken:
4). On high in a wok or sauté pan, add enough oil to slightly cover the surface, let the oil get really hot and then cook the chicken until 90% done. You can cook all the way, but the goal is to slightly under-cook, because you will be adding the chicken into a pan and finishing in the oven.
5). Remove chicken from wok and put it into a baking pan.
6). In the same pan you just cooked the chicken, sauté the garlic and shallot together until browned.
7). Add the cooked garlic and shallots to the chicken.
8). Pour 1/2 of the satay sauce over the chicken, garlic, and shallots, combine well and bake in the oven on 350ºF for 10 minutes.
Plate and Garnish:
9). Remove chicken from oven and place in lettuce wraps.
10). Garnish with the shredded carrots and cabbage and basil. Enjoy!
*Note: You can also make white Thai Jasmine Rice and serve with the wraps as well. It is a great addition.
** Trying making the rice with our Lemongrass-Lime Dressing! A good ratio for this is 1 cup of uncooked rice: 10 oz water, stock, etc. and 2 oz. of Lemongrass-Lime Dressing for a total of 12 oz. (1.5 cups).