Thai Chicken Wraps

I first had this dish on the 4th of July at my sister's house.  Kind of funny eating Thai food on the United States' Independence Day, but I had no trouble swallowing the idea...lol.

Then, I made this myself for some neighbors (and for us--I wasn't about to give it all away!).

Serve with Coconut Rice (from previous post).  Put chicken and coconut rice in your choice of lettuce wrap or tortilla. Use 1 or both sauces.

Thai Chicken Wraps


Chicken Marinade

1 1/2 cans coconut milk (14 oz. cans)
1/4 C. soy sauce

1/4 C. Asian fish sauce {advanced warning--do NOT smell this stuff--it's not pleasant, but makes things taste good}

6 garlic cloves minced {I use the pre-minced jarred variety and do 1 Tbsp.}

2 Tbsp. fresh ginger grated (using a fine cheese grater) into a pulp

1/4 C. sugar

1/2 C. chopped cilantro

1 C. lime juice

About 8 chicken breasts.

Combine all ingredients in a ziplock bag and add chicken.  Scale the recipe up or down depending on the number of chicken breasts you are working with.

Marinate chicken overnight (or even longer).  Grill chicken.  Cut chicken into bite sized pieces.

Thai Peanut Sauce

1 Tsp. fresh ginger grated (using a fine cheese grater) into a pulp

1/2 jalapeno seeded and minced

1 clove garlic minced (or 1/2 tsp. pre-minced, jarred variety)

2 green onions (both green and white parts) trimmed and minced

1/3 C. chunky peanut butter

1/3 C. coconut milk

2 tbsp. Asian fish sauce or soy sauce (or more to taste) {I did half fish sauce and half soy sauce}

1 tbsp. lime juice or more to taste {my sister's family usually adds about 2 more teaspoons}

2 tsp. Sugar or more to taste

¼ C. Chopped fresh cilantro

Combine everything in a small heavy sauce pan. Bring to a boil over medium heat, stirring well to mix. Then, reduce heat to low and simmer for 10 minutes. Should be thick but pourable. Thin with coconut milk if needed. Remove from heat and taste for seasoning. Should be highly seasoned.

Tip: Do not reheat this sauce in the microwave.  Reheat on the stove and thin with coconut milk of necessary.

Yakatori Sauce

1 C. soy sauce

1 C. sugar

3 garlic cloves minced (or 1 1/2 tsp. of the pre-minced, jarred variety)

1 tsp. (maybe a little more) ginger grated (with a fine cheese-grater) into a pulp

2 green onions sliced

1 piece lemon zest (1 inch by 1 inch piece) don't zest--just use the yellow part

Optional step: Put soy sauce, sugar, garlic, ginger, and green onions into a blender and blend well. {My husband hates chunky garlic and onions and ginger, so blending does the trick}. 

Combine all ingredients. Bring to boil watching carefully. This sauce tends to boil over very quickly if you don't keep an eye on it. Reduce. Let simmer for 15 minutes. Remove lemon zest when done.