Wash the lettuce, dry, and separate the leaves.
retty spicy. Dice all the lettuce wrap ingredients into small pieces
Place chicken in single layer in large
hisk together. Pour over the chicken thighs in a large ziplock
Place chicken, coconut milk, ginger, lemongrass, fish
Unwrap lettuce into \"cups\" and wash thoroughly.<
For the chicken: In a large bowl, combine
To make the dressing: In a medium bowl, whisk yogurt, chutney and curry paste together.
In a large bowl, toss chicken, mango and scallion together. Chill until required.
When ready to serve, mix dressing and chicken mixture. Season to taste. Arrange 12 lettuce leaves on a platter. Spoon chicken mixture evenly between leaves. Top each with cilantro. Serve with extra chutney.
nd set aside.
Season chicken with salt and set aside
150 degrees C).
Coat chicken breasts with olive oil and
Chicken Satays:
Cut chicken into 3/4 inch strips
Combine chicken, ginger , garlic and red pepper
ide.
Slice the chicken breasts in half lengthwise
esealable Ziploc bag, place the chicken, oil, minced garlic, oregano, cumin
In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette.
Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.
round chicken; cook and stir, breaking chicken into smaller pieces, until chicken is
Preparation: Mince chicken breast meat.
Chop bamboo
Heat oil in pan and then brown ground chicken and onion with salt and pepper over medium-high heat.
Add raisins and peanuts.
Stir in Thai Chili Sauce. Heat for a few minutes, stirring occasionally.
Remove from heat and stir in cilantro, if using.
Pull off washed lettuce leaves and fill with Thai chicken mixture.
Enjoy!
salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1
n another bowl, combine ground chicken/turkey, cornstarch and wine; mix