|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cooked and sliced into ½” (1.25 cm) s|
|1/3 cups||(80 mL) Rice vinegar|
|1 tbsp||(15 mL) Sugar|
|1 1/2 cups||(375 mL) Matchstick carrots|
|1||Red chili pepper, thinly sliced|
|1/2||Red pepper, thinly sliced|
|1/2 cup||(125 mL) Julienned green onions|
|1||(227 mL) Can sliced water chestnuts, chopped|
|1/3 cup||(80 mL) Slivered almonds, toasted|
|1 tbsp||(15 mL) Freshly grated gingerroot|
|1 tbsp||(15 mL) Soy sauce|
|1 tsp||(5 mL) Fish sauce|
|1/2 tsp||(2 mL) Red chili flakes|
|1/2 cup||(125 mL) Fresh mint leaves|
|1 cup||(250 mL) Shredded iceberg lettuce|
HEAT vinegar and sugar together in a small saucepan over medium heat. Cook stirring for 3-4 minutes or until sugar has dissolved. Cool slightly before pouring over carrots and chillies in a small bowl. Season with salt and pepper. Cool completely. Drain pickling liquid and reserve. Combine carrot mixture with red peppers, green onion, water chestnuts and almonds.
WHISK ginger, garlic, soy sauce, fish sauce, chili flakes and pickling liquid together. Pour over vegetable mixture and toss.
FILL a 9x13 (3.5 L) rectangular baking dish with hot tap water. Assemble cold wraps by dipping each rice paper in water. Place rice paper on a clean flat work surface. Place 2-3 sprigs of mint down the center of the paper, horizontally top with 2-3 chicken strips, about 3-4 tbsp (45-60 mL) salad mixture and 1 tbsp (15 mL) of shredded lettuce. Fold the bottom half of the rice paper up over the filling, fold in the sides and roll up tightly. The rice paper will be sticky and hold together.
Serve with Sweet Thai Dipping Sauce.
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