1 Servings
chicken Thai
chicken thai lettuce wraps peanut sauce Thai
3 leaf tuce
3 oz. raw boneless skinless lean cken breast cubed
3/4 cup peeled and diced umber
2 inch pieces
2 tbsp. shredded rot
1 1/2 tbsp. Thai peanut ad dressing or sauce
2 tbsp. seasoned e vinegar
1 tbsp. chopped antro leaves
1/8 tsp. lic powder
1 Dash pepper flakes or more to taste
Optional garnishes: lime wedges, ame seeds
In a medium bowl, combine cucumber, scallions, carrot shreds, rice vinegar, cilantro, and red pepper flakes. Mix well adn refrigerate until your ready to assemble your cups. Bring a pan misted with nonstick spray to medium-high heat on the stove. Add chicken and sprinkle with garlic powder. Cook chicken, stirring occasionally, until cooked through, about 4 minutes. Place chicken and peanut dressing or sauce in a bowl and toss to coat. Remove veggie mixture from fridge. To assemble, evenly distribute the veggie mixture and the chicken among the lettuce cups.
VIEW THE RECEIPT
No comments:
Post a Comment