This recipe was originally meant to be for a wrap but after cooking it, I decided I would forgo the tortilla and eat mine as a salad. I am glad that I did! It was fresh, light, and tasty. My only complaint is that I wish I had made more of the chicken – we went through it too fast. Everyone liked it here. I will have to remember to double the amount of meat next time.
*Correct me if I am wrong, but I believe this recipe would be gluten-free if you use a gluten-free soy sauce and eat it as a salad, eliminating the wrap.
Thai Chicken Wraps or Salad
Recipe adapted from http://thepioneerwoman.com/cooking/2013/02/thai-chicken-wraps/
1 Tablespoon Rice Wine Vinegar
1/4 cup gluten-free soy sauce
1 teaspoon Pure Sesame Oil
1 teaspoon Hot Chili Oil
Juice Of 2 Limes
2 Tablespoon Minced Fresh Ginger
1 tsp. fresh minced garlic
11/2 teaspoon Cornstarch
2 Tablespoons Honey
2 chicken breasts, sliced
Peanut Sauce Dressing
1/2 c. Peanut butter
1/2 tsp. hot chili oil
3 Tbsp. honey
3 Tbsp. gluten-free soy sauce
water to thin
kale, stems removes and chopped leaves gently massaged with a small amount of salt
carrots, peeled and julienned
cucumber, seeds removed and julienned
Sesame oil to cook chicken
In a large bowl, combine chicken marinade ingredients, minus the cornstarch and honey. Whisk together and set aside approximately half of the mixture. To the remaining half, add the chicken. Allow to marinate for 20 minutes at minimum before cooking.
To the marinade set aside, whisk in the honey and cornstarch. Set aside for later.
Meanwhile, combine peanut sauce ingredients, adding water to thin the sauce as needed.
Heat a skillet to medium high heat and add sesame oil. Remove chicken breast pieces and cook until no longer pink. Add marinade/cornstarch mixture to the chicken and allow to thicken a bit.
Serve chicken either in a wrap with toppings as you prefer or in a salad form, using the peanut sauce as a dressing.