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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A light, easy, and delicious combination of chicken and vegetables with a distinct oriental flavor. When I make this dish, I like to serve it with fried rice. Try Sue L.'s # 38748. Ingredients:
3 -4 cups roasted chicken, shredded |
2 medium celery ribs, diced |
3 -4 medium green onions, sliced |
1/4 cup dry roasted peanuts, chopped |
2 tablespoons fresh lime juice |
2 tablespoons fish sauce |
1 teaspoon ground ginger |
1 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes (or more, to taste) |
4 tablespoons cilantro, snipped |
1/2 cup hoisin sauce |
1/2 cup creamy peanut butter |
1/2 cup low sodium chicken broth |
3 tablespoons light soy sauce |
3 tablespoons honey |
2 tablespoons garlic, minced |
2 tablespoons sesame oil |
2 tablespoons red wine vinegar |
1 tablespoon sugar |
1 tablespoon chile sauce with garlic |
lettuce leaf, washed and dried |
Directions:
1. Combine filling ingredients in medium bowl.
2. Combine sauce ingredients in small bowl.
3. Pour sauce over filling and mix well.
4. Combine all of the peanut sauce ingredients in a small saucepan. Heat to a slow boil; whisking often until all of the ingredients have melted together. Cool to room temperature. If sauce gets too thick, thin with a little bit of milk.
5. Top lettuce leaves with chicken mixture and top with peanut sauce.
6. Roll shut (like a burrito!) and enjoy.
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