Coconut Chicken And Noodle Lettuce Wraps Recipe

Name: Coconut Chicken And Noodle Lettuce Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flaked coconut; 2 tsp peanut oil; 1 small red onion, finely chopped; 1 clove garlic, crushed; 1 None long red chili pepper, finely chopped; 1/4 cup cilantro leaves, chopped; 1 tbsp lime juice; None None FOR THE COCONUT CHICKEN AND NOODLE LETTUCE WRAPS; 12 oz boneless skinless chicken breasts; 1 can (14 oz) coconut milk; 1 piece (1 1/2 inches) fresh ginger, sliced; 1 None lemongrass stalk, bruised; 1 tbsp fish sauce; 1 None long green chili pepper, halved lengthwise; 1 None whole star anise; 1/2 tsp sesame oil; 2 oz rice vermicelli noodles; 1 cup bean sprouts; 4 oz snow peas, trimmed and thinly sliced; 1 None red pepper, thinly sliced; 1/2 cup cilantro leaves; 12 None iceberg lettuce leaves, trimmed; 1/4 cup unsalted raw cashews, coarsely chopped; None None Lime wedges, to serve

Servings: persons

1 cup flaked coconut
2 tsp peanut oil
1 small red onion, finely chopped
1 clove garlic, crushed
1 None long red chili pepper, finely chopped
1/4 cup cilantro leaves, chopped
1 tbsp lime juice
None None FOR THE COCONUT CHICKEN AND NOODLE LETTUCE WRAPS
12 oz boneless skinless chicken breasts
1 can (14 oz) coconut milk
1 piece (1 1/2 inches) fresh ginger, sliced
1 None lemongrass stalk, bruised
1 tbsp fish sauce
1 None long green chili pepper, halved lengthwise
1 None whole star anise
1/2 tsp sesame oil
2 oz rice vermicelli noodles
1 cup bean sprouts
4 oz snow peas, trimmed and thinly sliced
1 None red pepper, thinly sliced
1/2 cup cilantro leaves
12 None iceberg lettuce leaves, trimmed
1/4 cup unsalted raw cashews, coarsely chopped
None None Lime wedges, to serve

1
Place chicken, coconut milk, ginger, lemongrass, fish sauce, chili pepper, star anise and sesame oil in a medium saucepan. Cover with a tight-fitting lid and bring to a simmer on low heat. Cook for 10 mins. Remove pan from heat. Allow chicken to cool in liquid for 15 mins. Remove chicken from pan and shred into long strips. Reserve poaching liquid.
2
Meanwhile, place vermicelli in a large bowl. Cover with boiling water and stand for 2-3 mins, until softened. Drain. Return to bowl. Add 1/4 cup of reserved poaching liquid and stir to combine.
3
For the coconut sambal, toast coconut in a large skillet on medium heat for 2-3 mins, until golden. Transfer to a small bowl. Heat peanut oil in same skillet on medium heat. Cook onion and garlic, stirring, for 2 mins, until onion softens. Add to coconut with chili pepper, cilantro, lime juice and 2 tbsp of reserved poaching liquid. Mix to combine.
4
Add chicken, bean sprouts, snow peas, pepper and cilantro to noodle mixture and toss to combine. Spoon into lettuce cups. Top with sambal and cashews. Serve with lime wedges.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup flaked coconut, 2 tsp peanut oil, 1 small red onion, finely chopped, 1 clove garlic, crushed, and more.

Yes, Coconut Chicken And Noodle Lettuce Wraps falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chicken And Noodle Lettuce Wraps

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