Prep Time: 20 min Cook Time: 30 min Total Time: 1 hr
Nutrition: Serving size 2-3
Recipe type: main
1-1/2 kg chicken cubed
1 tablespoon plus 1-1/2 teaspoons oil,divided
1 bowl chestnuts, diced
1 tablespoonminced fresh ginger root
1/4 teaspoon red pepper
1-1/2 cupsshredded carrots
1/2 cupgreen onions
10-12 lettuce leaves
1/3 cupsliced almonds, toasted
1tbsp thai sauce
·In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
·In a small bowl, put thai sauce, soy sauce, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
·Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Sweet Chili Thai Sauce
1 cuprice vinegar
2 teaspoonsfresh ginger root, minced
1 teaspoongarlic, minced
2 teaspoonshot chile pepper, minced
1 Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.