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!
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar
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
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
12-inch flour tortillas
3 cups jasmine rice, cooked
4 green onions, chopped
1 cup peanuts, roasted and salted
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.
Combine all the peanut sauce ingredients in a food processor and blend until smooth. Set aside.
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.
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!