Noodle Lettuce Wraps with Peanut Sauce
This peanutty dish is perfect for sharing. Your family will beg for seconds of this tasty protein-enriched meal.
- Serves: Makes 6 servings
- Cooking Time: 60 minutes
|2 chicken breasts|
|½ cup (125 mL) + 4 tbsp (60 mL) soy sauce|
|2 tbsp (30 mL) olive oil|
|1 garlic clove, crushed|
|1-cm fresh ginger, peeled|
|8 tbsp (120 mL) peanut butter|
|3 tbsp (45 mL) sugar|
|5 tbsp (75 mL) peanut oil|
|juice of 1 lemon|
|1 package of rice noodles|
|½ cup (125 mL) peanuts, peeled|
|6 green onions, sliced|
|0.5 cucumber, thinly sliced|
|2 heads of iceberg lettuce|
Cut the chicken breasts into short strips; place in a bowl along with ½ cup soy sauce, let marinate 20 minutes.
Heat a frying pan, add olive oil, and fry the chicken until golden brown and well done.
In a food processor blend the garlic, ginger, peanut butter, 4 tablespoons soy sauce, sugar, peanut oil, lemon juice, and 5 tablespoons of water.
Put enough water to boil, add the noodles until done, 8 to 10 minutes, drain and place in bowl, add the peanut sauce tossing until everything is well mixed. Add the peanuts, green onions, cucumber and chicken strips.
Separate the lettuce leaves, wash and dry completely. Place on plates and arrange enough noodles on each leave. Serve immediately.