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>> THAI CHICKéN LETTUCé WRAPS >> #yummy #food

THAI CHICKéN LETTUCé WRAPS







INGREDIENTS

  • Lettuce rolls
  • 1 romaine lettuce
  • 1 cup grated red cabbage
  • 1 sliced   mango
  • 1/2 cup roasted sunflower seeds, or cashews or almonds
  • coriander and Thai basil to garnish
  • red peppers optional
  • Spicy chicken with ginger
  • 1 tablespoon sesame oil
  • Chicken minced 1 pound
  • 1/4 cup grated fresh ginger
  • 1/4 cup minced Thai shallots
  • 2 tablespoons of coconut aminos (can under Tamari or soy sauce)
  • 1/2 tablespoon chili sauce (or more, to taste)
  • 1/4 teaspoon sea salt (or more, to taste)

Thai almond sauce

  • 1/4 cup of SunButter without added sugar
  • 1/4 cup of coconut milk (whole, from the can)
  • 1 tablespoon rice wine vinegar
  • 1 1/2 tablespoons of coconut aminos
  • 1/2 tablespoon fresh lime juice (half a lime)
  • 1/2 teaspoon of chili sauce
  • 1 teaspoon of sesame oil
  • pinch of salt to taste



INSTRUCTIONS

  1. Prepare the chicken by heating the sesame oil in a frying pan over medium-high heat and adding ginger and shallots. Bake for 7-10 minutes, until very soft and fragrant.
  2. Add the chopped chicken and brown. Add sea salt, coc0nut amin0s and chili sauce t0 taste.
  3. To make the SunButter sauce, add all ingredients to a blender and proceed. You can also do it with a bowl and a little whisk, but it takes a while and it gets softer in a blender. Cool the SunButter sauce until you use it.
  4. To assemble the leaves, add cabbage, mango, and chicken, then add seeds and grilled herbs.
  5. Sprinkle with spicy Thai SunButter sauce or serve as a side dish.
  6. The recipe from, click here
  7. To find out about other recipes: click here