Chicken Lettuce Wraps with Spicy Peanut Sauce
To prepare, make sure to use the IMUSA sauté pan
Author: Ana Quincoces
Recipe type: Snack, Appetizer, Lunch, Dinner
Cuisine: Asian
Ingredients
- chicken breasts 3 (6 ounce)
- soy sauce 1 tablespoon
- rice wine vinegar 1 tablespoon
- peanut or vegetable oil 1 tablespoon
- large Bibb lettuce or Boston lettuce leaves 8
- seedless cucumber 2/1
- fresh bean sprouts 1 cup
- shredded carrots ½ cup
- scallions 3
- basil leaves ¼ cup
- mint leaves 3 tablespoons
- sugar 1 tablespoon
- rice wine vinegar 1 tablespoon
- salt
- room temperature crunchy peanut butter ½ cup
- soy sauce 3 tablespoons
- rice wine vinegar 2 tablespoons
- cayenne pepper ¼ teaspoon
- vegetable oil 2 tablespoons
- honey roasted peanuts 4
Preparation
- Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
- Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
- Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
- Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
- Slice cooked chicken on an angle. Toss with veggies
- Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.