Chicken Satay Lettuce Wraps

RECIPE #250, DAY #354


ORIGINAL RECIPE: “Chicken Skewers” with “Amazing Satay Sauce” from Jamie Oliver’s Meals in Minutes*

TIMING: 30 minutes

DIFFICULTY: Pretty easy

TOOLS: A rectangle baking dish that can support either ends of a few metal skewers. A food processor. And some other things.

COOK TYPE: Oven, broiling. Or grill.

2016-06-08 18.20.08 (2)HEALTH: This is a great, healthy dinner or lunch entree. You have a lean protein, fresh vegetables, and a nutrient-rich sauce with only a bit of fat and sugar. With my additions, it only gets better.

EXPERIENCE: I am not liking this Jamie Oliver book as much as I thought I would, but it is giving me ideas and recipes to jump from. This is one of those. The idea of making satay and serving it as a lettuce wrap with the peanut sauce is a great idea. However, Jamie’s chicken and accompaniments leave a little bit to be desired… even if it is just some salt and a couple more veggies.

This was enjoyed by me, my kids (including one who rarely eats chicken), my parents, etc. It also paired well with a rice noodle salad and a bowl of fresh fruit with mint, sugar, and coconut yogurt.

NOTES: Veggies for inside the lettuce wrap, with the chicken and sauce, could include:

  • sliced or julienne cucumber
  • fresh, sliced bell pepper
  • grated carrot
  • cilantro
  • basil
  • peanuts
  • wedge of lime (to squirt)
  • grilled broccoli
  • grated cabbage
  • chilled, grilled eggplant
  • maybe even tomato slices or halved cherry tomatoes

I did find it hard to make sure the chicken was cooked properly, while it was hiding in the oven. In consequence, I overcooked mine. This would be great on the grill and accompanied for an outdoor feast with all the cool dishes suggested below.

For another chicken satay recipe, see HERE.


  1. Preheat your broiler or grill, on high.
  2. In a food processor, combine 1/2 bunch cilantro, 1 jalapeno or Thai chile, 1 small clove garlic, 3 heaping tablespoons peanut butter, 1 few tablespoons soy sauce, 1 inch minced ginger, the zest of 2 limes, and the juice of 1 lime. Add a little water if necessary to make a paste. Put 1/2 in a serving bowl and add water to make a sauce. Taste for salt.
  3. Cut up 2-4 chicken breasts and skewer on a couple skewers. If using the broiler, set over a baking pan so that the meat hovers over the bottom. Rub the remaining peanut paste all over the skewers. Sprinkle with salt and drizzle with peanut oil.
  4. Bake for 8 minutes, turn over skewers, then bake another 8 minutes. Check for doneness.
  5. Meanwhile, cut off the tops and bottoms of 2 heads of romaine lettuce. Prepare all your veggies (options listed above) and set out in little bowls, along with the sauce. Serve with the skewers.

Serve with Rice Noodle Salad and a bowl of fresh, cut fruit (pineapple, mango, peaches, berries) sprinkled with mint, sugar, and coconut yogurt. A bubble tea or Thai iced tea would also be welcome.

*Recipe has been changed from the original.



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