ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Slice chicken breasts in half (like a
Separate chicken from bones and chop or
iny pieces. Place the chicken in a mixing bowl and
resh.
Meat Prep: Cut chicken into bite sized pieces.
ixer. Place mixture on plastic wrap or waxed paper and roll
Take out the marinated chicken from the fridge then leave
b>wrap:.
Flatten breast to about 1/2-inch thickness. Place chicken
oney in small bowl. Place chicken in large resealable plastic bag
Make the sauce first, by combining the yogurt, mayo, brown sugar, soy sauce, mustard, sesame oil and chili sauce and stir until well blended.
To make each wrap, place 2 cabbage leaves on 1 wrap, then layer with a quarter of the chicken and peppers.
Drizzle with 2 T. of the sauce.
Top with an additional cabbage leaf.
Roll the wrap and serve or wrap in some foil to go!
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
econds. Add the turmeric and Chicken marsala seasoning. Stir for another
Boil or fry chicken until done.
PREHEAT 375\
nches long.
Unwrap the chicken and drain any extra blood
For the chicken stock:
In a large
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
Combine chicken, sprouts, herbs and onion in large bowl.
Mix lime juice, oil, sugar, fish sauce, garlic and chili pepper in a small bowl. Pour over the chicken mixture.
Spoon chicken mixture onto chapattis or flour tortillas and wrap. Serve with sweet chili sauce.
edium high heat, combine the chicken breasts, chicken broth, salt and pepper