My take on this popular Asian recipe adds a simple yet important twist that gives these little wraps great flavor!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE RICE:
- 1 cup Jasmine Rice
- 2 cups Water
- FOR THE CHICKEN AND VEGETABLES:
- 1 tbsp Vegetable oil
- 2 pounds Chicken fillets
- 1 cup Yellow onion, diced
- 1 cup Carrot brunoise
- 1 cup Red pepper, diced
- FOR THE SAUCE:
- ⅔ cups Peanut Butter
- 1 cup Hot water
- 2 tablespoons rice vinegar
- 2 tablespoons Lime juice
- 3 tablespoons Soya sauce
- 1 tbsp Packed dark brown sugar
- 2 teaspoons Sesame oil
- 2 teaspoons Fresh garlic, minced
- 2 teaspoons Fresh ginger, chopped
- FOR THE WRAPS:
- 1 head lettuce bib
- Cilantro for garnish
- Sriracha Sauce To Garnish
Preparation
Start by preparing the rice. Rinse the rice well and place it in a saucepan with the water. Cook over high heat until it begins to boil, then reduce to low heat. Simmer until all the liquid is absorbed.
While the rice cooks, chop all the vegetables and set aside. Meanwhile, rinse and separate each leaf from the bib lettuce head and lay them on a kitchen towel to dry.
For chicken and vegetables, heat vegetable oil in a skillet over medium-high heat. Add the chicken fillets to the skillet. Cook for about 4 minutes on each side or until the chicken is lightly browned. Transfer to a cutting board to cool for 5 minutes. Once cooled, chop the chicken.
While the chicken cooks, prepare the sauce by combining all the sauce ingredients in a small mixing bowl. Whisk together until smooth. Put aside.
Add the vegetables to the skillet. Cook over medium-low heat for 10 minutes, stirring frequently.
Add the ground chicken and sauce to the skillet. Stir to combine and simmer covered for 10 minutes.
Serve layered with lettuce, rice, then chicken. Garnish with fresh cilantro and Sriracha. Serve immediately.
