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Ingredientes
- 1/4 c. water
- 1 tsp arrowroot
- 1/3 c. soy sauce
- 1/4 c. granulated sugar
- 1/4 c. white vinegar
- 1 Tbsp. dry chives
- 1 Tbsp. vegetable oil
- 2 tsp sesame seeds
- 1 tsp red pepper flakes
- 1 tsp chili oil
- 1 tsp peanut butter
- 1/2 tsp finely chopped ginger
- 1/4 c. water
- 3/4 tsp arrowroot
- 1/3 c. granulated sugar
- 1/3 c. white vinegar
- 1/4 c. soy sauce
- 1 tsp finely chopped ginger
- 1 tsp vegetable oil
- 1/2 tsp sesame seeds
- 1/4 tsp garlic pwdr dash red pepper flakes dash parsley
- 1/2 c. peanut butter
- 1/3 c. water
- 2 Tbsp. white vinegar
- 1/2 tsp finely chopped ginger
- 1/8 tsp crushed red pepper
- 1/4 c. granulated sugar
- 1/4 tsp garlic pwdr
- 1/2 tsp chili oil
- 1/2 tsp vegetable oil
- 1 Tbsp. brown sugar
- 1 Tbsp. vegetable oil
- 4 x chicken breast fillets
- 4 x green onions
- 1/4 c. chopped water chestnuts
- 1/4 c. sliced almonds
- 1 head butter lettuce Garnish fried bean threads* shredded carrots
Direcciones
- Chili's take on the appetizer made popular at P. F. Chang's got diners across the country wrapping lettuce around minced chicken. Now you can clone Chili's entree version of the Asian tacos along with the mega-addictive sesame-ginger and peanut dipping sauces at home. After you make the sauces and prepare the chicken, assemble the wraps by arranging some of sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add in a little dipping sauce and open wide.
- 1. To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir till arrowroot is dissolve. Add in this solution to the other stir fry sauce ingredients in a small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6 min, or possibly till thick.
- 2. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small bowl and mix till arrowroot is dissolved. Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 2 min.
- 3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium/low heat. Heat while whisking till sauce becomes smooth. Remove from heat when done.
- 4. To prepare the chicken heat 1 Tbsp. of vegetable oil in a large skillet over medium heat. Cook the chicken breasts till done - 3 to 5 min per side - turning every couple of min. You can tell when the chicken is done by pressing down on the middle of each chicken breast. It should be hard.
- 5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife. Keep the pan warm. Load the chicken back into the same pan over medium/high heat, and add in the water chestnuts. Heat for 1 minute.
- 6. Add in 5 Tbsp. of the stir fry sauce to the chicken and heat for 2 min, stirring often. The sauce should be bubbling.
- 7. Add in the slice green onions and stir. The chicken is done.
- 8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken onto the bean threads. Sprinkle the chicken with about a Tbsp. of sliced almonds. Add in three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping sauce on the side.
- Makes 4 servings.
- * Bean threads can be found in the Asian food section of your supermarket.
- Before using as a garnish the threads must be flash-fried in a skillet in 2 inches of warm vegetable oil. When the threads float to the top remove them to a towel to drain.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 778 | |
| Calories from Fat 351 | 45% |
| Total Fat 40.43g | 51% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.39g | |
| Cholesterol 89mg | 30% |
| Sodium 2354mg | 98% |
| Potassium 829mg | 24% |
| Total Carbs 65.5g | 17% |
| Dietary Fiber 3.5g | 12% |
| Sugars 48.83g | 33% |
| Protein 40.9g | 65% |
