| Spicy Chicken and Walnut
Lettuce Wraps Lake Austin Spa Resort 2 tablespoons nampla (Thai fish sauce) ¼ cup white vinegar ½ cup brown sugar 1 ½ tablespoons catsup 4 teaspoons Asian chile paste 1 tablespoon peanut or canola oil 1 ½ tablespoon ginger, peeled, minced 4 cloves garlic, minced 8 green onions, sliced 12 ounces cooked boneless, skinless chicken breast, shredded 1/3 cup walnuts, coarsely chopped red lettuce leaves Combine the first 5 ingredients. Sauté the ginger and garlic until golden in a non-stick skillet using the peanut or canola oil. Add the green onions, then the chicken, walnuts and sauce. Reducing over high heat for 30 seconds. Serve hot, with chilled lettuce leaves for wrapping. Serves 4 300 cal./10gm fat
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