Chicken Mango Lettuce Wraps and Thai Peanut Noodles

This was an easy fun recipe.  It does take some prep time chopping and shaving all the veggies and chicken but well worth it. The peanut noodles was another story. I will never....ever...never not ever cook with rice noodles again.  Its a hard noodle to master.  I've tried doing several things but they always come out sticky and mushy.

Ingredients - Mango Chicken Wraps

1 pound ground chicken (I couldn't find any ground chicken so I chopped chicken breasts in small cubes and I think it tasted better)

4-5 teaspoons soy sauce

1 teaspoon corn starch (or potato or rice starch)

1 teaspoon cooking oil (a high smoke point oil would be best such as rice bran oil, grape seed oil or canola oil)

4 green onions, chopped

4 ounces fresh shiitake mushrooms, sliced

1-2 teaspoons seasoned rice vinegar

1/2 teaspoon toasted sesame oil

1 large mango, diced

1 head of butter lettuce, rinsed, leaves separated

 

**Why the corn starch? It's a cooking trick that you often find in Chinese recipes. The corn starch helps the chicken hold in its moisture and keep it from drying out in the high heat of the stir frying**

 

 

 

 

 

 

 

 

Ingredients - Thai Peanut Noodles

 

1-2 carrots, sliced thinly or shaved

1 cucumber, sliced thinly or shaved

1 package of rice noodles (but try soba, egg noodles, or whole wheat noodles)

1/2 Cup Peanut Butter
1/2 Cup Light Coconut Milk (regular milk will make it too thick)
1/2 Cup Water
1 tbsp. Tamari/Soy Sauce
1 tsp. Red Pepper Flakes
2 tsp. Lime Juice
2 tbsp. Agave
1 Shallot, finely chopped
2 Cloves Garlic, finely chopped
2 tsp. Canola/Peanut Oil

 

Saute the the garlic and shallot in the oil to soften, whisk in the peanut butter, coconut milk, water, agave and soy sauce and mix to combine. Sprinkle in the red pepper flakes. When all ingredients are warmed through, add the lime juice. Add spices as you wish here

 

Toss peanut sauce with noodles, carrots, and cucumbers. Garnish with cilantro.

Living butter lettuce