Ingredients:

  • 1 lb chicken breast, sliced into thin strips
  • 1 tbsp coconut oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1/3 cup natural peanut butter
  • 1 tbsp lime juice
  • 1 tsp sriracha
  • 1/4 cup rice vinegar
  • 2 tbsp honey
  • 1 tsp chili flakes
  • 2 tbsp tamarind paste
  • 1/4 cup roasted cashews, blended
  • 1 tbsp fish sauce
  • 1 head butter lettuce, leaves separated
  • 1 cup thin rice noodles, soaked
  • 1/2 cup carrots, julienned
  • 1/2 cup cucumber, thinly sliced
  • 1/4 cup bean sprouts
  • 0.25 cup fresh cilantro and mint leaves

Instructions:

  1. Soak rice noodles in hot water for 5-7 minutes until tender; drain and set aside.
  2. Place separated butter lettuce leaves in an ice-water bath for 10 minutes to ensure maximum crunch, then spin dry.
  3. Prepare the three sauces: Blend peanut butter, lime juice, sriracha, and 1 tbsp soy sauce for the Peanut Sauce. Whisk rice vinegar, honey, chili flakes, and 1 clove minced garlic for the Sweet Chili Sauce. Combine tamarind paste, blended cashews, and fish sauce for the Tamarind Cashew Sauce.
  4. Heat coconut oil in a large cast-iron skillet or wok over high heat. Add chicken strips and sear until a mahogany crust forms.
  5. Add remaining garlic, ginger, and 1 tbsp soy sauce to the skillet, tossing for 1-2 minutes until chicken is fully cooked through.
  6. Arrange the seared chicken, rice noodles, julienned vegetables, and bean sprouts on a platter with the chilled lettuce leaves and dipping sauces.