Meal Kit
Chicken Satay Lettuce Wraps
with slaw and snow peas
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Peanuts, Sesame, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
Satay hails from Thailand, the land of great beaches and great food. (And more great things, but we only have so much room in these descriptions!) Satay usually means meat on a skewer, and involves a peanut sauce. Here, we combine peanut butter, slightly spicy sambal, and salty soy and have it coat the chicken. With both snow peas and slaw, and fresh lettuce cups instead of skewers, this satay is sublime.
In Your Box (serves 2)
- 1 Head of Butter Lettuce
- 13 oz. Boneless Skinless Chicken Breasts
- 4 oz. Slaw Mix
- 3 oz. Snow Peas
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1½ oz. Pan Asian Dressing
- 2 Green Onions
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¾ oz. Creamy Peanut Butter
- ½ oz. Mirin
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⅕ fl. oz. Tamari Soy Sauce
- 1 tsp. Sambal
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) A3KZeLO6
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Calories480
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Carbohydrates26g
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Net Carbs22g
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Fat22g
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Protein45g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using shrimp, follow same instructions as chicken in Steps 1 and 3, cooking until shrimp reaches minimum internal temperature, 2-3 minutes per side.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim ends off snow peas and cut into 1" pieces.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.Separate leaves of lettuce for cups.Combine slaw mix and dressing in a mixing bowl. Set aside.In another mixing bowl, combine peanut butter, sambal (to taste), soy sauce, mirin, and 1 Tbsp. water. Set aside.Pat chicken dry, and season both sides with a pinch of pepper. -
2 Cook the Snow Peas
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add snow peas, white portions of green onions, and a pinch of salt and pepper to hot pan. Stir occasionally until peas are tender, 3-5 minutes.Remove snow peas to a plate. Reserve pan; no need to wipe clean. -
3 Cook the Chicken
Return pan used to cook snow peas to medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. -
4 Slice and Sauce the Chicken
Transfer chicken to a clean cutting board. Let cool, 3-5 minutes.
Cut chicken into thin slices. Add chicken to bowl with peanut butter-soy mixture and toss or gently combine until chicken is coated. -
5 Finish the Dish
Plate dish as pictured on front of card, filling lettuce cups with chicken and snow peas, and topping with slaw and green portions of green onions. Layer two lettuce leaves for extra crunch and structural support, if desired. Bon appétit!
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