cynupstateny
Well-known member
Thai Chicken Skewer Wraps
Makes 16 wraps and about 2 cups of sauce
1 cup fresh cilantro leaves. Packed
6 Tbsp. Brown sugar, divided
2 Tbsp. Thai red curry paste, divided
¼ tsp red pepper flakes
Salt to taste
2 lb. Boneless skinless chicken breast, sliced into ¼ inch thick strips
½ cup creamy p’nut butter
½ cup water
¼ cup chopped shallots
¼ cup soy sauce
2 Tbsp fresh ginger chopped
3 garlic cloves, chopped
16 Boston or Bibb lettuce leaves
16 strips each red bell pepper and cucumber
Lime wedges
Blend cilantro, 4 T brown sugar, 2T lime juice, 1 T curry paste, pepper flakes and salt in a food processor until smooth. Pour over chicken, toss to coat and marinate 10 minutes. Preheat broiler to high with rack 6 inches from element. Coat a broiler pan with nonstick spray.
Process 2T brown sugar, 4 T lime juice and 1 T curry paste with p’nut butter, water, shallots, soy sauce, ginger and garlic in the processor (it’s not necessary to wash the bowl) until smooth. Transfer to a serving dish.
Thread the chicken onto 32 skewers. Arrange 8 skewers on prepared pan: cover ends of skewers with foil to prevent burning. Broil chicken in batches until browned and cooked through, 6 minutes.
To serve: Wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.
Per wrap: 140 calories, 31 per cent from fat, 5 g total fat, 9g carb, 280 mg sodium, 1g fiber, 16g protein.
Source: Cuisine at home
• Notes: I pounded the chicken so it was of a uniform thickness.
• I had 2 breasts and some boneless thighs so I mixed.
• I served this as a main course so I put more on each skewer and it took longer to cook.
Makes 16 wraps and about 2 cups of sauce
1 cup fresh cilantro leaves. Packed
6 Tbsp. Brown sugar, divided
2 Tbsp. Thai red curry paste, divided
¼ tsp red pepper flakes
Salt to taste
2 lb. Boneless skinless chicken breast, sliced into ¼ inch thick strips
½ cup creamy p’nut butter
½ cup water
¼ cup chopped shallots
¼ cup soy sauce
2 Tbsp fresh ginger chopped
3 garlic cloves, chopped
16 Boston or Bibb lettuce leaves
16 strips each red bell pepper and cucumber
Lime wedges
Blend cilantro, 4 T brown sugar, 2T lime juice, 1 T curry paste, pepper flakes and salt in a food processor until smooth. Pour over chicken, toss to coat and marinate 10 minutes. Preheat broiler to high with rack 6 inches from element. Coat a broiler pan with nonstick spray.
Process 2T brown sugar, 4 T lime juice and 1 T curry paste with p’nut butter, water, shallots, soy sauce, ginger and garlic in the processor (it’s not necessary to wash the bowl) until smooth. Transfer to a serving dish.
Thread the chicken onto 32 skewers. Arrange 8 skewers on prepared pan: cover ends of skewers with foil to prevent burning. Broil chicken in batches until browned and cooked through, 6 minutes.
To serve: Wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.
Per wrap: 140 calories, 31 per cent from fat, 5 g total fat, 9g carb, 280 mg sodium, 1g fiber, 16g protein.
Source: Cuisine at home
• Notes: I pounded the chicken so it was of a uniform thickness.
• I had 2 breasts and some boneless thighs so I mixed.
• I served this as a main course so I put more on each skewer and it took longer to cook.