Ingredients:

  • 1 lb chicken breast, finely diced
  • 2 tbsp coconut milk, full fat
  • 1 tbsp red curry paste
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tbsp vegetable oil
  • 1/2 cup apricot preserves
  • 1 tbsp rice vinegar
  • 1 tsp Sriracha
  • 1/2 tsp garlic powder
  • 1/4 cup cashew butter
  • 2 tbsp tamarind paste
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 2 tbsp water
  • 1 tbsp fresh cilantro, minced
  • 1/4 cup creamy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp fresh ginger, grated
  • 1 tsp honey
  • 1 head butter lettuce
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup sliced water chestnuts
  • 2 oz rice noodles, cooked and cooled

Instructions:

  1. Whisk the Sweet Chili sauce (apricot preserves, rice vinegar, Sriracha, garlic powder), Tamarind Cashew sauce (cashew butter, tamarind paste, maple syrup, lime juice, water, cilantro), and Peanut sauce (peanut butter, soy sauce, lime juice, ginger, honey) in separate bowls until smooth.
  2. In a bowl, toss the diced chicken breast with coconut milk, red curry paste, soy sauce, and brown sugar.
  3. Heat vegetable oil in a wok over medium-high heat. Add chicken in a single layer and sear without moving for 3 minutes to develop a crust.
  4. Stir-fry the chicken for another 4–6 minutes until cooked through and the sauce has reduced to a thick, sticky glaze.
  5. Place a chilled lettuce leaf on a platter. Layer with cooked rice noodles, shredded cabbage, shredded carrots, and water chestnuts.
  6. Top the lettuce wrap with a scoop of coconut curry chicken and serve with the three dipping sauces.