Description
My take on this popular Asian recipe adds a simple but important twist that packs big flavor into these little wraps!
Ingredients
- FOR THE RICE:
- 1 cup Jasmine Rice
- 2 cups Water
- FOR THE CHICKEN AND VEGETABLES:
- 1 Tablespoon Vegetable Oil
- 2 pounds Chicken Tenderloins
- 1 cup Yellow Onion, Diced
- 1 cup Carrot, Diced
- 1 cup Red Pepper, Diced
- FOR THE SAUCE:
- ⅔ cups Peanut Butter
- 1 cup Warm Water
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Lime Juice
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Packed Dark Brown Sugar
- 2 teaspoons Sesame Oil
- 2 teaspoons Fresh Garlic, Minced
- 2 teaspoons Fresh Ginger, Minced
- FOR THE WRAPS:
- 1 head Bib Lettuce
- Cilantro For Garnish
- Sriracha Sauce For Garnish
Preparation
Begin by making the rice. Rinse the rice well and place it in a saucepan with the water. Cook on high until it begins to boil and then reduce to a low simmer. Simmer until all the liquid is absorbed.
While the rice is cooking, chop all of the vegetables and set them aside. Meanwhile, rinse and separate each leaf from the head of bib lettuce and lay them on a dish towel to dry.
For the chicken and vegetables, heat vegetable oil in a skillet over medium-high heat. Add chicken tenderloins to the skillet. Cook for about 4 minutes on each side, or until chicken is lightly browned. Transfer to a cutting board to cool for 5 minutes. Once cooled, chop the chicken.
While chicken is cooking, prepare the sauce by combining all of the sauce ingredients in a small mixing bowl. Whisk together until smooth. Set aside.
Add the vegetables to the skillet. Cook on medium-low heat for 10 minutes, stirring frequently.
Add the chopped chicken and sauce to the skillet. Stir to combine and simmer covered for 10 minutes.
Serve by layering lettuce, rice, then chicken. Garnish with fresh cilantro and Sriracha. Serve immediately.
