Side Pannel
Asian Chicken Wraps
Ingredients List
- Stir Fry Sauce :
- 1.2 tablespoons honey
- 2.1/2 teaspoon rice wine vinegar
- 3.2 tablespoons lite soy sauce, (optional Coconut Organic Aminos)
- Dipping Sauce :
- 1.1/4 cup honey
- 2.1/2 cup warm water
- 3.2 tablespoon lite soy sauce, optional gluten free BRAGG Liquid Aminos
- 4.2 tablespoon rice wine vinegar
- 5.2 tablespoon ketchup (recipe for ketchup)
- 6.1 tablespoon freshly squeezed lemon juice
- 7.1/8 teaspoon sesame oil
- 8.1 tablespoon Dijon Mustard
- Chicken Stir-Fry
- 1.1 tablespoon canola oil
- 2.1 tablespoon sesame oil
- 3.3 skinless chicken breast filets, cubed into about 1/2”³ pieces
- 4.1 (8 ounce) can water chestnuts, diced
- 5.1/2 cup button mushrooms, diced
- 6.1/2 cup finely diced yellow onion
- 7.2 cloves garlic, minced
- 8.6 Savoy (curly) Cabbage leaves, (optional is Napa Cabbage or green leafy vegetable of choice)
Directions
1.Prepare Stir Fry Sauce by adding these three ingredients in a small bowl and setting aside.
2.Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.
3.Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.
4.Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
5.Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there”™s plenty to go around. Enjoy!!!
2.Next, prepare Dipping Sauce by combining honey and warm water in a medium sauce pan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.
3.Prepare Cabbage by removing several leaves 8-10, rinse cabbage, pat dry with a paper towel and place on serving plates.
4.Prepare Chicken Stir-Fry by placing canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
5.Place approximately 3/4 cup cooked chicken on individual cabbage leafs, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there”™s plenty to go around. Enjoy!!!
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