Ingredients
Salad Rolls:
- 1 lb (0.5 kg) boneless, skinless chicken breasts
- 2 tbsp (30 mL) lime juice
- 1 tbsp (15 mL) soy sauce
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) oyster sauce
- 1/2 tsp (2.5 mL) chili paste
- 3 cloves garlic, finely-chopped
- 2 tbsp (30 mL) ginger, grated
- 1 tsp (5 mL) sesame oil
- 1 tbsp (15 mL) vegetable oil
- 2 green onions, chopped
- 1 carrot, thinly sliced
- 1 red pepper, thinly sliced
- 1/4 English cucumber, thinly sliced
- basil, fresh
- cilantro, fresh
- mint, fresh
- 12 leaf lettuce
- hoisin sauce
- peanut sauce
- Thai dipping sauce
Thai Dipping Sauce:
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) sugar
- 2 tbsp (30 mL) soy sauce
- 2 tbsp (30 mL) water
- 2 tbsp (30 mL) cider vinegar
- 2 cloves garlic, minced
- 1/4 - 1/2 tsp (5 mL) chili paste
Instructions
- Salad Rolls
- 1 Put chicken in a resealable plastic bag. Combine soy sauce, lime juice, water, oyster sauce, chili paste, garlic, ginger and sesame oil; pour over chicken. Close bag and refrigerate overnight.
- 2 Remove chicken from the marinade; discard marinade. Heat oil in a skillet over medium heat, cook chicken for 5-7 minutes per side or until a thermometer inserted into the meat reads 165°F (74°C).
- 3 Remove from heat, slice diagonally into thin strips and arrange on a warm platter with onions, carrot, red pepper, cucumber, basil/cilantro/mint, and lettuce.
- 4 Each person makes their own rolls by spooning hoisin sauce on a lettuce leaf and topping it with chicken, vegetables and basil/cilantro/mint. Roll the lettuce around the filling like a tortilla.
- 5 Dip in Hoisin sauce, peanut sauce or Thai dipping sauce and eat with your hands.
- Thai dipping sauce
- 1 Mix well; cover and allow flavours to blend for at least 2 hours.