Chicken, Spring Rolls, and Most Delicious Peanut Sauce
CHICKEN
Take boneless, skinless chicken breasts and slice into tenderloins. Grill or bake until done.
PEANUT SAUCE
I make this in the food processor, just add all ingredients together and combine. Makes 4-6 cups so I often freeze half and save it for a later date.
2 tsp peeled fresh ginger
2 tsp chopped cilantro
1-2 cloves of garlic (depending on preference)
1/2 cup rice wine vinegar (red wine vinegar would work)
1/2 cup low sodium soy sauce
1 heaping cup (9-12oz) smooth peanut butter
2 tsp curry powder
1/4 cup honey
1 tsp sesame oil (olive oil works too)
SPRING ROLLS
Thin rice noodles (I use Thai Kitchen brand, follow directions for softening)
Rice pancake, spring roll wrappers (I use Blue Dragon brand and there are good instructions on back to follow for using wraps)
Cilantro (optional)
Any vegetable you want to use; I typically use red peppers, carrots, jicama, and cucumber. The vibrant colors make it so pretty. You could also use corn, asparagus, or any vegetable that tastes good raw. Cut into thin, long strips.
You can also wrap cooked large prawns in the wraps instead of having chicken for the meal.
We often use grilled chicken on skewers to dip in sauce and dip the spring rolls in the sauce as well. Somewhat labor intensive but very yummy and super healthy.
