Protein Swap | Chicken Thigh Satay Lettuce Cups
with Zesty Rainbow Carrots
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
We're making satay sauce even more lip-smacking by toasting peanuts and garlic first. Blended with lime and yellow curry, it's a nod to Indonesia’s national dish. And it's a wow over juicy air-fried chicken, carrot ribbons and rice, aboard airy lettuce leaves.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Lime
- 2 Garlic cloves
- 1 Head of Boston lettuce
- 300g Multicoloured Nantes carrots
- 25g Chopped peanuts
- 160g White rice
- 30g Peanut butter
- 18g Mild yellow curry paste
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Sulphites
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Whisk
Zester
Air fryer
Total Fat
27 g
Saturated Fat
5 g
Sodium
1490 mg
Total Carb
96 g
Sugars
13 g
Protein
50 g
Fibre
10 g
Preparation
Toast the peanuts & cook the rice
Preheat the air fryer to 400°F. Lightly oil the basket. Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add the peanuts and garlic. Toast, stirring often, 1 to 2 min., until fragrant. Transfer to a bowl. In the same pot, add the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat, add ½ the peanuts and let sit, covered, for 5 min. Fluff the rice.
Fry the chicken
Meanwhile, pat the chicken* dry; season with ½ the remaining spices and S&P. Place in the air fryer basket and lightly brush or spray with oil. Fry, 13 to 15 min., until browned and cooked through. Transfer to a cutting board and let rest before slicing.
Mise en place
Meanwhile, zest and juice the lime. Separate the lettuce leaves. Using your peeler, peel the carrots into ribbons (or thinly slice crosswise). In a medium bowl, toss with ½ the lime zest and the remaining spices. In a small bowl, make the satay sauce by whisking the peanut butter, lime juice, curry paste, remaining lime zest and peanuts, 3 tbsp water (double for 4 portions) and S&P.
Plate your dish
Divide the lettuce leaves between your plates. Top with a spoonful of the rice, the chicken and carrots. Drizzle with the satay sauce. Serve the remaining rice on the side. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
