Chicken wraps asian-style

Shared

Chicken wraps asian-style

Chicken wraps asian-style

delicious on their own, or try serving with a side of Sunshine Rice
Ingredients

– For sauce:.
– 1 small Jalapeno chili pepper, rinsed and split lengthwise— remove seeds and white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper.
– 1 Tbsp garlic, minced (about 2–3 cloves).
– 3 Tbsp brown sugar or honey.
– ½ C water.
– ½ Tbsp fish sauce.
– 2 Tbsp lime juice (or about 4 limes).
– For chicken:.
– 1 Tbsp peanut oil or vegetable oil.
– 1 Tbsp ginger, minced.
– 1 Tbsp garlic, minced (about 2–3 cloves).
– 12 oz boneless, skinless chicken breast, cut into thin strips.
– 1 Tbsp lite soy sauce.
– 1 Tbsp sesame oil (optional).
– 1 Tbsp sesame seeds (optional).
– For wrap:.
– 1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large enough to create wrap 8 fresh basil leaves, whole, rinsed and dried.
– 2 C bok choy or Asian cabbage,rinsed and shredded.

Instructions

Step 1:To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3–5 minutes. Chill in refrigerator for about 15 minutes or until cold.
Step 2:Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
Step 3:Add chicken, and continue to stir fry for 5–8 minutes.
Step 4:Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil. Remove from the heat, and cover with lid to hold warm in hot sauté pan.
Step 5:Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together. Serve two wraps with ¼ cup sauce.

Related posts