A yummy Asian-flavored chicken wraps. I first tasted this dish in a Chinese Restaurant with minced pigeon as the main ingredient, using Hoisin sauce to flavor the dish but I kinda liked the satay version. I found the recipe in a magazine. It’s very easy to cook and you may also use beef or pork.
- 1/2 cup beef or chicken broth
- 1/3 cup smooth peanut butter
- 2 tsp. cornstarch
- 1 tbsp. vegetable oil
- 1 tbsp. grated fresh ginger
- 3 cloves garlic, minced
- 1 lb. minced chicken
- 1 cup shredded carrots
- 1/4 cup thinly sliced green onion
- 2 tbsp soy sauce
- Boston lettuce leaves
- Chopped peanuts (optional)
- Cilantro (optional)
- In a jar with a tight-fitting lid, combine brith, peanut butter, and cornstarch. Shake to blend well. Set aside.
- In a large non-stick skillet, heat oil over medium-high heat and add ginger and garlic. Cook 30 seconds, then add chicken and sauté for 5 minutes.
- Shake sauce again, then pour into skillet and cook for 2 to 3 minutes, until thickened.
- Remove from heat, stir in carrots, green onion, and soy sauce.
- Serve wrapped in lettuce leaves, garnished with peanuts and cilantro, if desired.
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