Monday, October 31, 2011

Chicken Wrap with Thai Peanut Sauce

This sauce is nuts! Great for a weeknight dinner.
Prep time: 30 minutes             |          Total time: 30 minutes           |           Yield: Serves 4

Wrap filling:
· 2-3 chicken breasts
· 2 bell peppers
· 2 zucchinis 
· 1 onion
· 3 tablespoons of olive oil
· Salt, pepper, and pepper flakes to taste

Peanut sauce:
· 1 clove garlic, minced
· 1/2 teaspoon peeled, grated fresh ginger

· 1/2 cup vegetable oil
· 1/4 cup good apple cider vinegar
· 3 tablespoons soy sauce or White Miso
· 1 1/2 tablespoons dark sesame oil
· 1/2 tablespoon honey

·  1/4 cup smooth peanut butter
· 2 teaspoons kosher salt

Wrap filling:
1. Preheat the oven to 450 degrees.
2. Heat 2 tablespoons of olive oil in an oven-safe skillet on top of the stove over medium-high. While that’s heating, rub the breasts with salt, pepper, and pepper flakes.
3. Brown breasts in the pan on top of the oven, without disturbing for a few minutes on each side. Move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
4. Let them cook for about 10 minutes in the oven, then flip them over again. Start checking for doneness at the 25-minute mark (time will vary depending on size).
5. Chop bell peppers, zucchinis and onion. Sauté in remaining olive oil (1 tablespoon).

6. Slice chicken into strips. Place chicken and vegetables in a tortilla.

Peanut sauce:
1. Combine ingredients and blend using a food processor or a blender.
2. Drizzle wrap with peanut sauce. 

Source: Sauce from Barefoot Contessa (link forthcoming). 

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