Ingredients
Marinade:
1 1/2TblsSoy Sauce
1 1/2TblsHoisin Sauce
1/2TblSeasame Oil
1/2TblRice Vinegar
1/2TblPeanut Butter (creamy)
1/2TblHoney
1/2TblChili Garlic Sauce
1/2TblFresh Ginger (finely chopped)
1tspSweet Chili Sauce
3clovesGarlic (finely chopped)
Filling:
8ozChicken Breast (thinly sliced)
1/2TblSeasame Oil
4wholeGreen Onions (thinly cliced)
1/2wholeRed Bell Pepper (chopped)
10wholeWater Chestnuts (approx half an 8oz can)
Toppings:
1/4CupPeanuts (chopped coarse)
1/4CupCilantro Leaves (losely packed)
8wholeButter Lettuce Leaves (carefully cleaned to avoid tearing)
1 1/2TblsSoy Sauce
1 1/2TblsHoisin Sauce
1/2TblSeasame Oil
1/2TblRice Vinegar
1/2TblPeanut Butter (creamy)
1/2TblHoney
1/2TblChili Garlic Sauce
1/2TblFresh Ginger (finely chopped)
1tspSweet Chili Sauce
3clovesGarlic (finely chopped)
Filling:
8ozChicken Breast (thinly sliced)
1/2TblSeasame Oil
4wholeGreen Onions (thinly cliced)
1/2wholeRed Bell Pepper (chopped)
10wholeWater Chestnuts (approx half an 8oz can)
Toppings:
1/4CupPeanuts (chopped coarse)
1/4CupCilantro Leaves (losely packed)
8wholeButter Lettuce Leaves (carefully cleaned to avoid tearing)
Preparation
- Combine sauce ingrediants into small sauce pan. Warm gently to melt peanut butter.
- Pour marinade over thinly sliced chicken strips.
- To preare the filling, heat a skillet with the seaseme oil to medium.
- Add the green onions, red bell peppers and water chestnuts to the skillet and saute for 3 minutes until soft.
- Add the chicken to the skillet and cook for 5 minutes (until no pink remains).
- Remove skillet from heat and let filling rest.
- Prepare peanuts and cilantro for family style service.
- Prepare butter lettuce leaves for wrapping.