Asian Chicken Handrolls with Peanut Sauce Recipe


Atkins Asian Chicken Handrolls with Peanut Sauce
8g
Net Carbs
Prep Time: 0 Minutes
Style:Asian
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty:
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

34.3g

Protein

21.7g

Fat

7g

Fiber

375.4kcal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 4 Tap Water
  • 8 Liquid Stevia Drops
  • 8 CILANTRO
  • 0 1/2 VEGETABLE OIL
  • 1 GINGER
  • 2 Sushi Nori Roasted Seaweed
  • 1 1/2 Organic Tamari
  • 2 1/2 Yambean (Jicama)
  • 3 Peanut Butter, natural creamy
  • 0 1/4 Cucumber (with Peel)
  • 0 1/2 Avocado, Hass
  • 1 RICE VINEGAR
  • 0 3/4 SRIRACHA CHILI SAUCE
  • 8 CHICKEN TENDERLOINS

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve wraps with any remaining sauce for dipping.

Cooking Tip

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