A flavorful bite in your mouth, citrusy, nutty, with a little bite these chicken wontons and chicken cups with leave your mouth watering and satisfied.
For the Sauce you'll need:
Peanut Butter
Fresh Ginger
Garlic
Olive Oil
Coconut Aminos
Lime Juice
Orange Juice
Honey
Sea Salt
Fresh Cilantro
In a food processor combine the following:
1/4 cup of peanut butter
2 Tsp. shredded fresh ginger- use a microplane
1 Garlic Clove
4 TBSP Olive Oil- or sesame for a nuttier flavor
2 TBSP Coconut Aminos- or soy sauce
1/2 Lime- juiced and zested
2 TBSP honey
1 TSP sea salt
1/2 cup of fresh cilantro destemmed
For the Chicken you'll need:
1 chicken breast
1 tsp Chinese Five Spice
1/2 red pepper, julienned and diced
1 cup of carrots, julienned and diced
1 tsp of fresh ginger grated through a microplane
This recipe will make 25-30 wontons, or 8-10 lettuce cups depending on the size of the leaves.
Cook the chicken on low until fully cooked, then place it in the food processor with veggies- keep them raw for crunch, and pulse several times until chicken in shredded.
To make the lettuce cups, use bibb lettuce and place the chicken and veggies in, drop spoonful's of the Thai peanut sauce on top and enjoy!
To make the wontons, preheat your deep skillet with your choice of oil, I prefer coconut.
Next, simply lay out wonton wrappers, place a teaspoon of the thai sauce on the middle of the wrappers with a heaping tablespoon of the chicken mixture.
Using a small dish with warm water, dip your fingers in the water and brush all sides of the wontons and fold them corner to corner.
Place them in the hot oil, make sure you test one out first, if the temperature isn't hot enough it will soak up the oil, if it's too hot the wontons will brown too quickly.
Cooking them 3 to 5 minutes on each side, place them on a paper towel to drain off any excess oil.
Serve up with thai peanut sauce and enjoy!
