Monday, July 2, 2012

Thai Chicken Wraps with Peanut Sauce

It's a risky move to try a new dish and invite someone over for dinner all in the same night.  I can't imagine anything worse than having hungry houseguests and ruining dinner.  Talk about anxiety!  Good thing Chipotle is down the street, just in case.

Knowing that, you would think I would avoid the stress.  But not me!  I live on the wild side!  Luckily, the other night, I invited guests over AND tried a new dish...miraculousely the stars aligned and my first attempt at this dish turned out great and I was able to avoid a quick dash down the street for some last minute burritos! 

Whew!

Thai Chicken Wraps with Peanut Sauce




Ingredients:

Chicken:

4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar

Veggies:

2 Tablespoons olive oil
1/2 red onion, chopped
1 cup green cabbage, shredded
1 cup carrots, shredded
1 Tablespoon fresh ginger, grated
2 garlic cloves, minced

Peanut Sauce:

1/2 cup creamy peanut butter
4 Tablespoons peanut or canola oil
4 Tablespoons rice vinegar
2 Tablespoons soy sauce
2 teaspoons honey
4 garlic cloves, minced
2-inch piece ginger, peeled and chopped
1/2 teaspoon red pepper flakes

Wrap:

12-inch flour tortillas
3 cups jasmine rice, cooked
4 green onions, chopped
1 cup peanuts, roasted and salted

Directions:

Chicken:
Combine garlic, pepper, salt and sugar in a small bowl.  Rub onto both sides of the chicken breasts.  You can cook the chicken in a variety of ways, but I used my cast iron stovetop grill to cook.  Cook over medium heat (about 5-6 minutes on each side) until cooked through.  Remove, put on a plate and tent with foil.  Slice into pieces right before serving. 

Peanut Sauce:
Combine all the peanut sauce ingredients in a food processor and blend until smooth.  Set aside. 

Veggies:
In a large skillet, heat the oil and add onion, cabbage, carrots, ginger and garlic.  Cook for about 4-5 minutes, stirring often.  You want the veggies to be crisp and tender. 

To Serve:
Warm tortillas and scoop warm rice in cener.  Top with chicken, veggies and sauce.  Sprinkle green onions and peauts.  Roll up tightly and eat, eat, eat!






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