I love this recipe. I also love Rachael Ray, the Food network cooking diva whose TV show “30 Minute Meals” is responsible for the original recipe.
For those not familiar with her, Rachael is articulate, vivacious, intelligent, and if I were fifteen years younger, thirty five pounds lighter, and a few million dollars wealthier, I would be seriously chasing her lovely visage around the world hoping for the opportunity to cook with her ( you can read into this statement whatever meaning you will…sorry Patricia…)
This should say a great deal about Rachael as those that know me also know that I am not a pop-culture-Hollywood-bimbo-admirer and can’t name three supermodels and most actresses on sight…I have better things to do with my time.
Now as to Rachael’s recipe, it is really easy, and it is really good to eat.
I’ve modified the ingredients to suit my taste and to serve two people. You’ll need:
1 large skinless, boneless chicken breast
2 large flour tortillas
1/2 tablespoon soy sauce
1/2 tablespoon peanut oil
¼ teaspoon Asian five spice powder
Spicy peanut sauce:
1/3 cup room temperature chunky peanut butter
1-1/2 tablespoons soy sauce
2/3 tablespoon rice wine vinegar
1/3 teaspoon cayenne pepper
1-1/2 tablespoons peanut oil
1/3 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
1 cup fresh bean sprouts
1/2 cup shredded carrots
1 scallion, sliced on an angle
8 leaves basil, chopped or torn
2 tablespoons chopped mint leaves (about three sprigs)
2/3 tablespoon sesame seeds
1 teaspoons sugar
1-1/2 tablespoons rice wine vinegar
Rinse the chicken breast and slice it down the middle part way through to “butterfly” it. This will help speed up the cooking. Place it in a bowl with the soy sauce, peanut oil, and five-spice powder for a few minutes to marinade.
Rinse and peal your cucumber and slice thinly. Slice the scallion, chop the basil and mint leaves, and grate the carrot. Toss all the veggies together in a medium bowl and sprinkle the sugar and vinegar on top. Toss again to distribute evenly.
Heat a heavy skillet on medium heat and toss the chicken in to cook on each side for three to five minutes.
While your bird is cooking, whisk together the chunky peanut butter, the soy sauce, cayenne pepper, and rice vinegar. Slowly add the peanut oil a little at a time as you whisk vigorously. Whisk I said, keep whisking darn it.
Sprinkle two flour tortillas lightly with water, wrap them in aluminum foil, and toss them in the oven on low heat for a few minutes.
Once the chicken has cooked through, turn off the heat and place the chicken on your cutting board to rest.
Pull your tortillas out of the oven and place on plates. Put half your salad mix on each tortilla. Slice the chicken into thin diagonal strips and divide evenly between the wraps. Drizzle the spicy peanut sauce on top. Fold and roll the wraps and spoon the extra sauce on the side.
Redneck Tip: I like to slice the leftover cucumber peal and carrot into very thin slices and place it on the side as a garnish and sprinkle the plate lightly with sesame seeds.
The Redneck Gourmet