- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red pepper, julienne cut
- 1 carrot, julienne cut
- 1/3 cup smooth peanut butter
- 1/4 cup regular soy sauce
- 2 tablespoon rice vinegar
- 4 tablespoon sesame oil
- 2 tablespoon light brown sugar, packed
- 1 teaspoon fresh grated ginger, don’t use ginger powder
- 1 1/2 teaspoon Sriracha (Chinese hot sauce)
- Sesame seeds
- Bib or Butter Lettuce
- In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar and Sriracha.
- Pound the chicken to an even thickness (about 1/2”) and season with salt and pepper.
- Place a medium-large sauté pan over medium-high heat. Once it’s hot add the oil and swirl to coat the pan.
- Reduce the temp to medium and add in the chicken and cook for exactly 1 minute without flipping.
- Flip the chicken, place a tight fitting lid on top and lower the heat to low.
- Allow to cook for 10 minutes exactly. DO NOT LIFT THE LID! You want to almost slow steam the chicken.
- After 10 minutes, shut the heat off and move the pan off to the side but do not lift the lid. The residual heat from the pan will finish the cooking.
- When those 10 minutes are up, lift the lid and take the temp. If its 165F your good to go!
- While the chicken is still warm, chop it up to small pieces and toss in the sauce to coat evenly.
- In the bottom of the lettuce place a few strips of carrots and pepper.
- Next place about a 1/4 cup of the Thai chicken on top and sprinkle on sesame seeds.
- Serve immediately. Store any leftovers covered in the fridge.