Thursday, January 10, 2008

Stir Fry Sauce

1/4 cup water
1 tsp arrowroot (this will be found on the spice aisle)
1/3 cup soy sauce
1/4 cup granulated sugar
1/4 cup white vinegar
1 TBSP vegetable oil
1 tsp red pepper flakes
1 tsp chili oil (this can be found in the Asian section of most supermarkets)
1 tsp peanut butter
1/2 tsp finely minced fresh ginger

Peanut Dipping Sauce
1/2 cup creamy peanut butter
1/3 cup water
2 TBSP white vinegar
1/2 tsp finely minced fresh ginger
1/8 tsp crushed red pepper
1/4 cup granulated sugar
1/4 tsp garlic powder
1/2 tsp chili oil
1/2 tsp vegetable oil
1 TBSP brown sugar
Boneless, skinless chicken breast
1/4 cup minced water chestnuts (again, sliced or whole can be found in the Asian section)
1/4 cup slivered almonds
2 carrots, finely shredded
Butter, Bibb or Romaine lettuce (Butter or Bibb is preferable)

Green onion, sliced
Fried Bean Threads (similar to rice/cellophane/glass noodles)

I used one extra large chicken breast and it made seven wraps. Mind you, I loaded the wraps with extra almonds and carrots, so you'll want to adjust the portions--and number of breasts used--to suit your family.

Cook chicken breast in non-stick skillet, using small amount of oil if necessary. Allow chicken to cool slightly before slicing into strips.

While chicken is cooking, prepare the stir fry and dipping sauces. To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir until the arrowroot is dissolved. Add remaining stir fry sauce ingredients and bring sauce to a boil over medium heat. Reduce heat to low and simmer until thickened.

To prepare the peanut sauce, combine all peanut sauce ingredients in a microwave safe bowl and heat on High for up to two minutes, in thirty second increments, until peanut butter is warm. Stir completed sauce until smooth.

Select largest, most pliable lettuce leaves. Rinse and dry them. If you are using Romaine, it may be necessary to cut the large rib out of each of the leaves in order to wrap the contents easily inside.

When ready to assemble, briefly warm chicken in stir fry sauce. Add minced water chestnuts, heating for one minute. Spoon chicken mixture onto lettuce leaves, followed by carrots and almonds. Add green onion and fried bean threads, if desired. Serve wraps with dipping sauce.

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