Spicy Asian Chicken Burritos

  • Yield servings

Ingredients

Spicy Asian Chicken Burritos:
1 88 ounces envelope Kung Pow Chicken Seasoning mix
2 tablespoons brown sugar
2 tablespoons soy sauce
1/4 cup orange juice
1 tablespoon chili oil
1 1/2 pounds boneless, skinless chicken breast diced into 1/4 inch pieces
6 green onions, sliced
1/2 cup dry roasted, unsalted peanuts
1 can water chestnuts, drained and roughly chopped
2 ribs celery, sliced
6 large rice paper wraps
1/2 English cucumber, thinly sliced
1 cup loosely packed cilantro leaves
2 cups cabbage shredded angel hair style (purple and green looks pretty)
2 cups shredded carrots
Coconut Peanut Sauce (see ingredients below)
Coconut Peanut Sauce:
1/4 cup brown sugar, firmly packed
1/4 cup cider vinegar
1/4 teaspoon red pepper
1/2 cup creamy peanut butter
1 cup coconut milk

Instructions

In a small bowl combine seasoning packet, sugar, soy sauce, and juice together. Mix well and set aside.

Heat chili oil in a large non-stick skillet or wok over medium-high heat. Add chicken and onion and stir fry for 5-7 minutes or until chicken is cooked. Add peanuts, water chestnuts, celery and contents of seasoning bowl. Stir well and cook for 1 minute or until sauce thickens. Set aside.

Soak rice paper wraps one at a time in warm water for 30 seconds each. Lay wrap on a clean kitchen towel to absorb excess water. Top each wrap with equal amounts of cucumber, cilantro, cabbage, carrots, and chicken stir fry in that order. Drizzle each with 2 T. coconut peanut sauce and fold wrap tightly burrito-style. Garnish with cilantro sprigs and colorful Asian chilis. Serve with additional coconut peanut sauce for dipping. Makes 6 servings.

Coconut Peanut Sauce:

In a small mixing bowl, dissolve sugar into the vinegar. Add red pepper, peanut butter, and coconut milk. Microwave on high for one minute. Whisk until smooth.

Comments

Follow

Get every new post delivered to your Inbox.

Join 260 other followers