Asian Chicken Handrolls with Peanut Sauce
8.0g
Net Carbs
34.3g
Protein
21.7g
Fat
7.0g
Fiber
375
Calories
Ingredients:
- 1 tablespoon Rice Vinegar
- 3/4 teaspoon Sriracha Chili Sauce
- 1 1/2 tablespoons Organic Tamari
- 1/2 each Avocado, Hass
- 1/4 cucumber (8-1/4") Cucumber (with Peel)
- 8 sprigs Cilantro
- 1/2 tablespoon Vegetable Oil
- 8 ounces Chicken Tenderloins
- 8 drops Liquid Stevia Drops
- 2 1/2 ounces Yambean (Jicama)
- 2 sheets Sushi Nori Roasted Seaweed
- 3 tablespoons Peanut Butter, natural creamy
- 1 teaspoon Ginger
- 4 tablespoons Tap Water
Directions:
- Marinate the chicken tenderloins by placing them in a plastic bag with 1 tbsp tamari, 1 tbsp rice vinegar, 1/2 tsp minced ginger and 3-4 drops stevia. Set aside.
- While the chicken marinates prepare the vegetables. Slice the avocado into 8 long pieces. Cut the cucumber and jicama into sticks measuring about 3 x 1/8 inches. Divide ingredients into 4 equal sets. Set all aside on a cutting board along with the sprigs of cilantro. Gently fold the nori sheets in half and then rip them in two, set all 4 sheets aside.
- Place the vegetable oil in a nonstick skillet over medium-high heat. Add the chicken, discarding the remaining marinade and plastic bag. Cook until no longer pink in the center; about 3 minutes per side. Place on the cutting board with the other ingredients and slice each tenderloin into 3 pieces (if you only had 3 tenderloins, cut into an amount that is easily divided by 4). Place a small dish of water next to the assembly line. Set aside.
- In a small bowl combine the peanut butter, water, 1 1/2 tsp tamari, 1/2 tsp minced ginger, 3-4 drops stevia and 3/4 tsp sriracha. Blend until all ingredients are incorporated, adjust seasonings to your taste by adding more tamari, ginger, stevia or sriracha.
- Assembly: Place the 1/2 sheet of nori on a flat surface. Place the sliced avocado, cucumber, jicama, and cilantro at a slight angle so they align with the corner of one end of the nori sheet with about 1/2-inch of the corner of the nori sheet sticking out. Dredge the chicken in the peanut sauce and place it on top of the vegetables. Roll, starting at the side where you placed the ingredients, then change direction slightly so that it creates a cone shape with one end rolling tightly and the other end open. With your finger tips, dip them in the water bowl, and add water to the nori sheet on the end corner of the wrap, hold it down a few seconds to seal the wrap in place. Repeat for remaining wraps.
- Serve wraps with any remaining sauce for dipping.
