Chicken Satay Lettuce Wraps - cooking recipe

Ingredients

Chicken Satay
2 lbs boneless-skinless chicken tenderloins, slightly pounded
2 garlic cloves, finely minced
1 teaspoon finely grated fresh ginger
1 teaspoon rice vinegar (Mitsukan brand preferred)
1 tablespoon soy sauce
2 teaspoons brown sugar
1 tablespoon peanut butter
1/2 teaspoon sesame oil
1/2 cup dry roasted peanuts, chopped
bamboo skewer, soaked in water
Lettuce Wraps
2 heads butter lettuce, roots removed, leafs separated to form cups, rinsed and patted dry
1 1/2 cups carrots, julienne
1 1/2 cups English cucumbers, halved longways, thinly sliced
1 cup bean sprouts
4 ounces bean thread noodles, soaked in warm water, drained (2 small bundles)

Preparation

For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
Remove from heat and then remove skewers when cooled slightly.
To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
Enjoy!