Ingredients
|
1 cup of crushed pineapple, drained
⅓ cup Asian plum sauce, such as Dynasty brand 2T sugar 1T Japanese vinegar 1t red pepper flakes Drizzle of sesame oil 2-3 cooked chicken thighs, shredded or cubed A few handfuls of shredded carrots Optional 3 bunches of green onions, chopped, green parts only |
4-6 larger butter lettuce leaves, washed and dried
1 cucumber, peeled, seeded and chopped Honey roasted peanuts A handful of fresh mint leaves, finely chopped A handful of fresh cilantro leaves, finely chopped |
What To Do
Mix pineapple, plum sauce, sugar, vinegar, pepper flakes and sesame oil in a large shallow frying pan. Stir well and heat until almost boiling. Add chicken, carrots, green onions if you are using them. Mix well until everything is hot throughout.
Remove from stove.
Plate by laying a butter lettuce cup on a plate. Add a spoonful of the hot chicken mixture. Sprinkle with cucumbers and honey roasted peanuts. Garnish with as much or as little mint and cilantro as you like.
Eat and swoon.
Remove from stove.
Plate by laying a butter lettuce cup on a plate. Add a spoonful of the hot chicken mixture. Sprinkle with cucumbers and honey roasted peanuts. Garnish with as much or as little mint and cilantro as you like.
Eat and swoon.
Notes and Talking Story
- Chinese style roast chicken from Ranch 99 will also work here.
- We have also shredded the lettuce and then used flour tortillas to make chicken wraps.
