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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This comes from this months Gourmet's magazine, and I just couldn't wait try it so I had it last night and just loved it. Personally I like it better at room temperature than cold, but thats just personal perference Ingredients:
1/4 cup dry roasted peanuts |
1 large garlic, chopped |
1 (1-inch) piece ginger, peeled and chopped |
2/3 smooth peanut butter |
6 tbsp warm water |
3 tbsp rice vinegar (not seasoned) |
2-1/2 tbsp soy sauce |
1-1/2 tsp toasted sesame oil |
1 tsp sugar |
1 tsp red pepper flakes |
3 cups sliced or coarsely shredded rotisserie chicken |
1 lb. coleslaw mix |
3 ribs celery ribs, thinly sliced on the diagonal |
1 red bell pepper, julienned |
1 bunch scallions, chopped |
1 cup cilantro, coarsely chopped |
lime wedges |
Directions:
1. Pulse the peanuts in a blender or food processor until coarsely chopped, then transfer to a bowl.
2. With the motor running, drop garlic and ginger through the hole and finely chop
3. Add the peanut butter, water, vinegar, soy sauce, sesame oil, sugar, and red pepper flakes and blend until smooth
4. Toss chicken and all vegetables in a large bowl with enough dressing to coat, then sprinkle with chopped peanuts and cilantro
5. Serve with lime wedges
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