Vietnamese: Chicken Spring Wraps

19 Nov, 10 /

Cooking, Vietnamese /

Bethy Rossos /

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Prep time: 15 min

Cook time: 20 min

Serves: 6-8

For the chicken (3 breasts)

3 T Teriyaki

2 T Soy sauce

1 t Red pepper flakes

1 1/2 T Peanut butter

2 t Sesame oil

2 t minced garlic

1 T Brown sugar

Heat sesame oil in a hot skillet or a wok and add the minced garlic. Chop the chicken breast and add to the garlic. Add in all other seasonings and spices. Cook until all chicken is thoroughly cooked. You can check chicken by cutting one of the biggest pieces.

For the Veggies

1 1/2 C Carrots

1 1/2 C Onions

1 1/2 Zucchini

3 T Soy Sauce

1 T Teriyaki

2 t Sesame oil

1/2 t pepper

2 t Corn starch

Heat Sesame oil in wok or frying pan and julienne all veggies and toss them into the pan. Add seasonings to the veggies and cook until the veggies are still al dente (crunchy).

(Optional) For the mushroom (2 Cups)

1/4 C Green onions

1 T Teriyaki

2 t Soy sauce

1 t Sesame oil

1 pinch red pepper flakes

2 t Cilantro

1 t Corn starch

Heat your pan on medium high. Add the oil to the pan and then add the mushrooms. Once the mushrooms have been cooking for about 2 minutes add all the sauces and seasonings. Sprinkle the corn starch on top and stir. The mushrooms should take about 6 minutes.

Garnishing

1/4 C Cilantro

1 C Peanuts

Lettuce

1 C Bean sprouts (optional)

1/4 C Radish (optional) you can season with a little pepper and soy sauce

The Wrap Process:

Get your rice paper wrap pliable with warm water. Put all your ingredients on one side like you would if you are making a burrito. Start rolling and fold the side and complete the rolling. I like to cut it down the middle because it looks good. enjoy!!