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2 tsp. peanut oil
Heat oils in wok or large skillet over medium-high heat. Stir-fry the chicken for four minutes. Add the garlic and ginger and sauté one minute more or until chicken is no longer pink.
Lower heat and add chicken broth, peanut butter and chutney; stir until smooth and heated through (about 3 minutes).
Put ingredients in separate bowls or arrange on large platter for each person to assemble the wraps.
To assemble: Put vegetables of choice on lettuce, top with chicken, and sprinkle with peanuts. Then roll the lettuce leaf up and eat. Serve with plum sauce, ginger sauce, or other dipping sauces.
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
1 tsp. toasted sesame oil
3 boneless chicken breasts, cut in 2" thin strips
1 tsp. ginger, peeled, grated
1 tsp. garlic, minced
1/4 cup chicken broth
1/4 cup smooth peanut butter
2 tbsp. mango chutney
18 large Bibb or Boston lettuce leaves, cleaned and dried
3/4 cup honey toasted peanuts, chopped
1 medium red bell pepper, seeded and cut into 2" match sticks
4 green onions, trimmed and cut lengthwise into 2" match sticks
1 cucumber, cut into 2" match sticks
1 cup snow peas, cut into 2" match sticks
2 carrots, cut into 2" match sticks
2 cups bean sprouts, lightly sautéed
1 or 2 large sweet onions, sliced and caramelized
Cherry tomatoes, halved or quartered