Thai Lettuce Wraps

Thai Satay Chicken

1 pound boneless skinless chicken breasts

1/4 cup soy sauce

2 tablespoons fresh lime juice

2 cloves garlic, minced

1 teaspoon grated fresh ginger

3/4 teaspoon red pepper flakes

2 tablespoons water
4 green onions with tops, cut into 1-inch pieces

Cut chicken small chunks and place in a dish or Ziploc bag for marinating.  Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in small bowl. Add water to remaining mixture. Pour over chicken; toss to coat well. Marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally.  Fry in 2 Tbl. Oil.

Bean Sprouts

1 ½ cups bean sprouts

1 tbsp sesame oil

1 tbsp la choy soy sauce

1 tsp roasted sesame seeds

Heat oil in frying pan or small pot. Add bean sprouts and remaining ingredients into pan. Cook till bean sprouts are tender.

Peanut Sauce

1/4 cup crunchy peanut butter

2 tbsp water

4 tbsp sugar

1 tbsp la choy soy sauce

1 tsp rice vinegar

1 tsp lime juice

1/2 tsp chili oil

ASSEMBLY
Remove the stem at the bottom of the head of lettuce and separate the leaves into "lettuce cup. Wash and dry leaves. Arrange lettuce on a large serving plate.  Place Satay Chicken and Bean Sprouts aside the lettuce leaves along with some shredded carrots.  Put Peanut Sauce in a small bowl along side the other toppings.  Assemble by putting each of the toppings into the lettuce leaves.  So yummy but a little messy.  Make sure you have plenty of napkins.