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The Guardian
7 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for lettuce wraps with aromatic lemongrass chicken and peanut sauce
The perfect meal for a hot day, when you want something light and refreshing. You can assemble all the components for these lovely, fresh lettuce wraps while the chicken poaches in an aromatic broth, and either make up the cups yourself or put all the components down on the table for everyone to help themselves. This was a hit with my three-year-old daughter, and it even encouraged the one-year-old to try lettuce for the first time. Don't throw away the aromatic broth: strain it and refrigerate for two days or freeze for up to six months. Use it in soups. Prep 20 minCook 20 minServes 2 3 slices fresh ginger 10 coriander stalks 1 lemongrass stick, bashed1 tsp fine sea salt Zest of ½ lime, peeled into strips2 chicken breasts, quartered For the peanut sauce60g smooth peanut butter 20ml lime juice Zest of ½ lime 20ml soy sauce ½ tsp flaky sea salt 1 small garlic clove, peeled and finely grated1 tsp dark soft brown sugar To serve 2 small little gem lettuces, leaves separated1 carrot, grated10g coriander leaves1 large red chilli, finely sliced, seeds and all2 spring onions, trimmed and finely sliced30g salted peanuts, roughly chopped Put a litre of water in a medium-sized saucepan, bring to a boil, then add the aromatics and chicken pieces. Bring back to a boil, then turn down the heat so the surface barely breaks a bubble, and leave the chicken to poach for 15-20 minutes, until cooked through (test a piece by slicing it open). Lift out all the chicken from the broth and set aside. Meanwhile, make the peanut sauce. Vigorously whisk all the ingredients and 20ml cold water, or pulse them in a high-speed blender, until the mix is the texture of thick double cream – you may need a little more water, depending on how thick the peanut butter is. Taste and adjust the salt as needed. Shred the chicken, then arrange the lettuce cups on two large plates. Divide the grated carrot and chicken evenly between the lettuce cups, then drizzle each one generously with peanut sauce. Top with the coriander, chilli, spring onions and peanuts, roll up and eat immediately, with plenty of napkins. Alternatively, put everything on a platter and make up the lettuce cups as you go.
The Guardian
07-07-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for lettuce wraps with aromatic lemongrass chicken and peanut sauce
The perfect meal for a hot day, when you want something light and refreshing. You can assemble all the components for these lovely, fresh lettuce wraps while the chicken poaches in an aromatic broth, and either make up the cups yourself or put all the components down on the table for everyone to help themselves. This was a hit with my three-year-old daughter, and it even encouraged the one-year-old to try lettuce for the first time. Don't throw away the aromatic broth: strain it and refrigerate for two days or freeze for up to six months. Use it in soups. Prep 20 minCook 20 minServes 2 3 slices fresh ginger 10 coriander stalks 1 lemongrass stick, bashed1 tsp fine sea salt Zest of ½ lime, peeled into strips2 chicken breasts, quartered For the peanut sauce60g smooth peanut butter 20ml lime juice Zest of ½ lime 20ml soy sauce ½ tsp flaky sea salt 1 small garlic clove, peeled and finely grated1 tsp dark soft brown sugar To serve 2 small little gem lettuces, leaves separated1 carrot, grated10g coriander leaves1 large red chilli, finely sliced, seeds and all2 spring onions, trimmed and finely sliced30g salted peanuts, roughly chopped Put a litre of water in a medium-sized saucepan, bring to a boil, then add the aromatics and chicken pieces. Bring back to a boil, then turn down the heat so the surface barely breaks a bubble, and leave the chicken to poach for 15-20 minutes, until cooked through (test a piece by slicing it open). Lift out all the chicken from the broth and set aside. Meanwhile, make the peanut sauce. Vigorously whisk all the ingredients and 20ml cold water, or pulse them in a high-speed blender, until the mix is the texture of thick double cream – you may need a little more water, depending on how thick the peanut butter is. Taste and adjust the salt as needed. Shred the chicken, then arrange the lettuce cups on two large plates. Divide the grated carrot and chicken evenly between the lettuce cups, then drizzle each one generously with peanut sauce. Top with the coriander, chilli, spring onions and peanuts, roll up and eat immediately, with plenty of napkins. Alternatively, put everything on a platter and make up the lettuce cups as you go.
