Thai Chicken Wraps
4 boneless/skinless chicken breasts
Marinade:
2 Tblsp rice wine vinegar
1/2 cup soy sauce
2 tsp pure sesame oil
2 tsp hot chili oil
juice of 4 limes
2 Tblsp minced fresh ginger
4 Tblsp brown sugar
2 Tblsp cornstarch
2 Tblsp honey
In a bowl, mix together rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger and brown sugar. Whisk it together, then pour off half of the liquid into a separate bowl.
Cut chicken into bite size pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set aside to marinade for about 30 minutes.
Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.
In a heavy skillet over high heat, pouir in a small amount of poil. When its hot, add the chicken pies in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken arouind and cook until it's totally done, about 3 to 4 minutes.
Reduce heat to low, then pour in the sauce that you mixed in a sperate bowl. stir it around; the sauce will immediatly start to thicken. Cook over low heat for about 1 minute, then remove from heat and allow to cool.
Peanut sauce:
1/2 cup peanut butter
3 Tblsp soy sauce
3 Tblsp honey
1/2 tsp hot chili oil
1 tsp crushed red pepper
juice of 2 limes
Combine all peanut sauce ingredients. Add a little water if needed to thin. Set aside.
Assembly:
4-5 tortillas
cilantro leaves
carrots, peeled and julienned
cucumber, seeds scraped out and cut into strips
lettuce
peanuts, chopped
Heat your tortillas, then lay on some chicken, add lettuce leaves, carrots, cucumber, cilantro, peanut sauce and peanuts. Roll up in the tortilla tightly an dslice in half and serve. EnJOY!
