One of my favorite things to eat is Thai food, and I love having it with Lettuce wraps and peanut sauce. Last night I decided to put my own twist to Thai chicken Lettuce wraps. I also used the Artisana Walnut/Cashew Butter to make a sauce, instead of your typical peanut sauce. The flavors burst in your mouth with spicy and nutty tastes. I used Romanie Lettuce instead of iceberg lettuce (Tip: Iceberg lettuce does not carry that much nutrition). The sauce was mixed in with all the veggies and chicken and then in a small bowl for dipping as well. This is a great dish for a HOT summer day with great healthy benefits. Below please find the recipe:
1 1/2 lbs of Chicken breast
1 package of red cabbage (or 1/2 a head of red cabbage)
1 package of shredded carrots (or 4 to 5 carrots shredded)
1 package of Broccoli sprouts
1-2 shallots (depending on size, you may use just 1 large shallot)
2-3 tablespoons of olive oil
Garlic Powder (or 3 to 4 cloves of garlic minced)
1/2 of a small Ginger Root shredded
1 red bell pepper, diced
1 head of romaine lettuce
Cut chicken into cubes season with salt, pepper, turmeric, garlic powder (or minced garlic). Place olive oil on hot skillet on med high heat cook chicken until golden then add shallots, cabbage, carrots, peppers, broccoli sprouts, ginger and mix. Cook for about 10 to 15 min on med heat. After 10 to 15 min place remaining sauce on, cook for another 5 min or so. Then place of dish with Romaine lettuce and small bowl with sauce.
1 12 oz jar of Authentic taste of Asia Coconut Galangal Stir fry Sauce
3 Tablespoons of Artisana Organic Walnut/Cashew Butter
1 teaspoon of Hot sauce (optional)
Whisk everything together and put some in small bowls and save the rest for cooking with
Broccoli Sprouts – are three to four-day-old broccoli plants that look like alfalfa sprouts, but taste like radishes. The radish flavor comes from a phytochemical that may act as protection against vectors (see also radical or free-radical theory) while the broccoli plant is still young.This phytochemical not only benefits the young plant, but also when eaten by humans, may act as an antioxidant to stimulate the ability of cells to protect against disease.
Galangal is a Asian plant of the ginger family, the aromatic rhizome of which is widely used in cooking and herbal medicine)
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice, It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal.
Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean
Artisana Organic Butter visit www.artisanafoods.com