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Thai Chicken Sates served in lettuce leaves Recipe

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This recipe for Thai Chicken Sates served in lettuce leaves, by , is from The Eshleman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ty Eshleman


1 lb. boneless, skinless chicken breasts
c coconut milk, canned
2 tbsp. Asian fish sauce
2 tsp. fresh lime juice
2 tsp. sugar or honey
2 garlic cloves, minced
tsp. ground turmeric

For Serving:
Thai peanut sauce

1 head Boston lettuce, separated into leaves
16 long bamboo skewers, soaked 1 hour in cold water

Rinse chicken breasts and blot dry. Cut the breasts lengthwise into 16 strips, each 4 inches long by inch wide
combine coconut milk, fish sauce, lime juice, sugar, garlic and turmeric into medium non-reactive bowl.
Add chicken to marinade and toss to coat.Cover and let marinate in refrigerator 20 minutes to 2 hours.
Preheat grill to high
Weave the chicken strips lengthwise onto skewers
When ready to cook, oil the grill grate
Arrange the sates on the hot grate and grill, turning with tongs, until lightly browned
and cooked thru.

Personal Notes:
Personal Notes:
Serve with Thai peanut sauce (separate recipe)




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