SWEET CHILI PEANUT SAUCE RECIPES

Name: Chicken Lettuce 'Tacos' With a Sweet Chili and Peanut Sauce
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 6 serving(s)
Ingredients: 2 garlic cloves; 1 lime, juice of; 2 tablespoons soya sauce; 1 tablespoon olive oil; 1 tablespoon fresh ginger, grated; 750 g chicken breast fillets, cut into lengthwise strips; salt and pepper, to taste; 3 tablespoons rice wine vinegar; 2 tablespoons fish sauce; 2 tablespoons hot water; 2 tablespoons soy sauce; 2 tablespoons honey; 1 tablespoon peanut butter; 1 tablespoon Thai sweet chili sauce; 1/2 lime, juice of; 1 teaspoon fresh ginger, grated; 1/2 teaspoon garlic, minced; bibb lettuce cup; cucumber, thinly sliced in julienne strips; carrot, shredded; spring onion, thinly sliced; cilantro, chopped; rice or cellophane noodle, prepared according to package direction; dry roasted peanuts, chopped

CHICKEN LETTUCE 'TACOS' WITH A SWEET CHILI AND PEANUT SAUCE

Chicken Lettuce 'Tacos' With a Sweet Chili and Peanut Sauce image

I wanted to make something that would tantalize our taste-buds but still be healthy, fresh-tasting and colorful. This recipe delivers in every department. The kids loved assembling their own oriental-style chicken-lettuce 'tacos' at the table, loading them with the toppings of their choosing, drizzling with the yummy sauce, sprinkling on nuts and then eating everything up! I guess I should have made twice as much.

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

2 garlic cloves
1 lime, juice of
2 tablespoons soya sauce
1 tablespoon olive oil
1 tablespoon fresh ginger, grated
750 g chicken breast fillets, cut into lengthwise strips
salt and pepper, to taste
3 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 tablespoons hot water
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon peanut butter
1 tablespoon Thai sweet chili sauce
1/2 lime, juice of
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic, minced
bibb lettuce cup
cucumber, thinly sliced in julienne strips
carrot, shredded
spring onion, thinly sliced
cilantro, chopped
rice or cellophane noodle, prepared according to package direction
dry roasted peanuts, chopped

Steps:

In a mini-processor, whizz together garlic, lime juice, soy sauce, olive oil and ginger until all combined and pureed. Put chicken strips into a ziploc bag, pour in marinade. Distribute to coat chicken well with marinade. Place in refrigerator and forget for 3-5 hours. Remove from refrigerator 30 minutes before you are ready to cook it to bring closer to room temperature.
Drain everything in the ziploc bag directly into a hot teflon saute pan. Cook chicken, stirring occasionally, until cooked through, about 8 minutes. The marinade will have reduced into a glaze, just coating the chicken. Season, carefully (there's already soy sauce in the marinade). Empty the chicken out onto a serving platter.
To make the Sweet Chili Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl.
At table: Have chicken on one platter and the lettuce cups with all the other vegetables and rice noodles on another. Don't forget the Sweet Chili Sauce and the bowl of chopped peanuts. Allow free rein for creativity and great flavor packed into healthful oriental-style 'tacos'!

Nutrition Facts : Calories 217.3, FatContent 6.9, SaturatedFatContent 1.3, CholesterolContent 80, SodiumContent 1337.8, CarbohydrateContent 9.3, FiberContent 0.5, SugarContent 6.9, ProteinContent 29

CHICKEN LETTUCE 'TACOS' WITH A SWEET CHILI AND PEANUT SAUCE

Chicken Lettuce 'Tacos' With a Sweet Chili and Peanut Sauce image

I wanted to make something that would tantalize our taste-buds but still be healthy, fresh-tasting and colorful. This recipe delivers in every department. The kids loved assembling their own oriental-style chicken-lettuce 'tacos' at the table, loading them with the toppings of their choosing, drizzling with the yummy sauce, sprinkling on nuts and then eating everything up! I guess I should have made twice as much.

Total Time 33 minutes

Prep Time 25 minutes

Cook Time 8 minutes

Yield 6 serving(s)

Number Of Ingredients 24

Ingredients

2 garlic cloves
1 lime, juice of
2 tablespoons soya sauce
1 tablespoon olive oil
1 tablespoon fresh ginger, grated
750 g chicken breast fillets, cut into lengthwise strips
salt and pepper, to taste
3 tablespoons rice wine vinegar
2 tablespoons fish sauce
2 tablespoons hot water
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon peanut butter
1 tablespoon Thai sweet chili sauce
1/2 lime, juice of
1 teaspoon fresh ginger, grated
1/2 teaspoon garlic, minced
bibb lettuce cup
cucumber, thinly sliced in julienne strips
carrot, shredded
spring onion, thinly sliced
cilantro, chopped
rice or cellophane noodle, prepared according to package direction
dry roasted peanuts, chopped

Steps:

In a mini-processor, whizz together garlic, lime juice, soy sauce, olive oil and ginger until all combined and pureed. Put chicken strips into a ziploc bag, pour in marinade. Distribute to coat chicken well with marinade. Place in refrigerator and forget for 3-5 hours. Remove from refrigerator 30 minutes before you are ready to cook it to bring closer to room temperature.
Drain everything in the ziploc bag directly into a hot teflon saute pan. Cook chicken, stirring occasionally, until cooked through, about 8 minutes. The marinade will have reduced into a glaze, just coating the chicken. Season, carefully (there's already soy sauce in the marinade). Empty the chicken out onto a serving platter.
To make the Sweet Chili Sauce, combine all the ingredients in a blender/food processor and puree until smooth. Pour into a small bowl.
At table: Have chicken on one platter and the lettuce cups with all the other vegetables and rice noodles on another. Don't forget the Sweet Chili Sauce and the bowl of chopped peanuts. Allow free rein for creativity and great flavor packed into healthful oriental-style 'tacos'!

Nutrition Facts : Calories 217.3, FatContent 6.9, SaturatedFatContent 1.3, CholesterolContent 80, SodiumContent 1337.8, CarbohydrateContent 9.3, FiberContent 0.5, SugarContent 6.9, ProteinContent 29

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