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This is a great light summer meal that your family will love. Use the sauce to marinate chicken for the grill, it is delicious! These would also be great made with shrimp.
In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.
Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Saute the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, green onions, peanuts (or cashews).
Spoon about 1/2 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.
Note: Don’t let the red pepper flakes scare you. Start with half the amount if you are not sure. We love the little “bite” that it gave the dish.
Serving size: 2 lettuce wraps per person.
Enjoy!
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