BLANCO was recently featured on Homemade Delish, by Philadelphia chef and blogger Roberta Pipito. Pipito selected the BLANCODIAMOND™ Single Bowl in Truffle as well as the BLANCOCULINA™ MINI as part of her kitchen remodel.
After experiencing wonderful results with her new kitchen and BLANCO products, Pipito shared this delicious recipe for Thai Chicken Lettuce Wraps. Make and enjoy!
1 tablespoon creamy peanut butter
1 tablespoon honey
1-1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon freshly grated ginger
1/2 teaspoon Sriracha sauce
1/4 teaspoon sesame seeds (optional)
1 1/2 lbs chicken breast
½ cup julienne sliced carrots
1 cup broccoli sprouts
5 oz can sliced water chestnuts
½ cup white onions, chopped
½ cup chopped peanuts
½ cup chopped cilantro
2-3 tablespoons canola or peanut oil
3 garlic cloves, minced
4 green onions, chopped
1 teaspoon Sriracha sauce
1 teaspoon soy sauce
2 cups of shredded cabbage (store bought coleslaw package works as well)
salt & pepper, to taste
½ teaspoon turmeric
1/2 of a small ginger root, shredded
1 red bell pepper, diced
8-12 bibb cup lettuce or romaine lettuce
Cut chicken into cubes. Season chicken with salt, pepper, turmeric and minced garlic. Place olive oil on hot skillet on med high heat to cook chicken until golden.
Then add onions, cabbage, carrots, peppers, broccoli sprouts, ginger and stir. Cook for about 10 to 12 minutes on med heat.
Next add water chestnuts, green onions, peanuts, cilantro, sriracha and soy sauce. Season with salt and pepper to taste.
Stir everything together. Allow the mix to cook for another 2 minutes or so.
Place mix into the bib lettuce, use some peanut and cilantro garnish. Serve alongside with a peanut sauce for dipping.
Whisk all the ingredients together and drizzle on top or place in a little bowl for dipping.