This Thai Peanut Chicken wrap is a great recipe to serve when you are entertaining. I have slightly adapted it over the years from my Fog Island Cafe cookbook from Nantucket, Massachusetts.
It is a fun and casual meal that you can make interactive. Just put everything out and let your guests assemble their own wraps with whatever combination of add ons they like.
This peanut sauce is great spread over the warm slices of boneless chicken breast. The addition of the fresh vegetables finishes it off nicely. The crunch of the carrots, the coolness of the cucumber and the slightly sharp taste of the green onions make the wrap interesting and fresh.
The Thai Peanut sauce requires a bit of time and effort, but it is well worth it. The slow simmering of all of the components creates a rich and flavorful sauce. This sauce could easily be used with shrimp, beef, or pork. You could also mix it in with cooked noodles and add some vegetables and chicken to that.
Preheat your oven to 400 degrees Brush the boneless chicken breast with olive oil. Sprinkle with salt and pepper. Place the chicken on a sheet pan. Bake for about 25 minutes until the chicken is no longer pink inside. For the sauce: In a medium saucepan, heat the vegetable oil and sesame oil over medium low heat. Stir in the red onion, garlic and ginger. Sauté until the onions become translucent, about 5 minutes. Add the red wine vinegar and sugar and cook for 3 minutes. Add the ketchup, hot water, and soy sauce. Simmer on low heat for 10 minutes. Add the cilantro, lime juice and black pepper. Simmer for 5 minutes longer. Remove the sauce from the heat and let it cool for 10 minutes. This is very important!!! The sauce needs to cool a bit before you add the peanut butter or it will separate. Once the sauce has cooled a bit, stir in the peanut butter until well blended. *Squeeze the excess moisture from the grated cucumber by placing it on a paper towel. This sauce can be kept for several days in the refrigerator. Grilled chicken or shredded chicken from a rotisserie chicken would also work well in this wrap.
The chicken for the wrap can be served warm or cold. The Thai Peanut sauce is best at room temperature.Thai Peanut Chicken Wrap
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Ingredients
Instructions
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