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Ingredients:
Marinade:
1 Tbs. light soy sauce
1/2 tsp. minced garlic
2 tsp. sugar
1 Tbs. peanut oil
1 Tbs. lime juice
Grated zest of 1/2 lime
Black pepper to taste
2 boneless skinless chicken breasts
Peanut Sauce:
1 tsp. minced garlic
1 pinch Szechaun hot chili bean paste
2 tsp. vegetable oil
1/4 cup chicken broth
2 Tbs. unsweetened coconut milk
1 1/2 Tbs. creamy peanut butter
1 tsp. light soy sauce
1 pinch sugar
1 1/2 Tbs. dry-roasted peanuts, chopped
Wrap:
Green or red lettuce leaves
Spring roll wrappers
2 Tbs. sesame seeds, toasted
1/2 cup fresh mint leaves
1/2 cup fresh cilantro
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Prep time: 1 hour 45 minutes
Yield: 2 servings
Marinade:
Combine soy sauce, garlic, sugar, peanut oil, lime, and ground pepper in a bowl. Rinse chicken and pat dry. Add to marinade. Chill, covered, for 1 hour or longer.
Peanut Sauce:
Sauté garlic and chili paste in vegetable oil for 30 seconds or until garlic is lightly browned. Add the broth, coconut milk, peanut butter, soy sauce, and sugar; whisk to blend. Bring to a boil, reduce heat, and simmer for 2 minutes to thicken , stirring frequently; cover and set aside. Place in small individual bowls and garnish with chopped peanuts.
Wrap:
Drain marinade from chicken. Grill chicken over a hot fire for 10 minutes or until done. Let stand 5 minutes; cut across grain into strips. Place lettuce, mint, and cilantro leaves on a large platter. Place 1 large lettuce leaf or 1 spring roll wrapper flat. Top with chicken strips, sesame seeds, mint and cilantro. Roll. Dip in peanut sauce.
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