- Cilantro fresh - 1 glass
- Brown sugar - 6 Art. spoons (4 - in marinade, 2 - in nut sauce)
- Lime or lemon juice - 6 p. spoons (2 - marinade, 4 - in nut sauce)
- Curry paste - 2 items. spoons (1 - in marinade, 1 - in nut sauce)
- Salt, pepper - - To taste
- Peanut Butter - 1/2 cup
- Water - 1/2 cup
- Soy sauce - 1/4 cup
- Onions (finely chopped) - 1/4 Cups
- Ginger (finely chopped) - 2 st. spoons
- Garlic - 3 Teeth
- Chicken Breast - 2 Kilogram
- Lettuce leaves - 16 pieces
- Carrot - 2 pieces
- Bulgarian pepper - 1 piece
- Cucumber - 1 piece
Chicken breasts mine and cut across the veins into long pieces 1-2 cm thick. Add the cilantro, brown sugar, curry paste, salt, pepper and lime or lemon juice to the blender bowl. Grind to homogeneity. The resulting marinade is poured into the chicken. Stir well and let the chicken marinate for 1 hour. While the chicken is marinated - we will prepare a nut sauce. To do this, add the curry paste, lime or lemon juice, peanut butter, soy sauce, onion, garlic, water and ginger to the same bowl of the blender (it can even not be washed, since the ingredients are practically the same). Grind to homogeneity. It turns out that such a beautiful, fairly liquid sauce. Let's start with vegetables. Let's rinse the lettuce leaves and put it into the colander, so that the glass is superfluous. We cut the pepper into strips. Cucumber - also straws. Carrots rub on a small grater. Pickled chicken fried on a grill or frying pan until cooked. First, 2-3 minutes on one side ... ... then the same on the other side. Ready chicken we give a little cool. Actually, everything is ready, and we can only collect the snack together. To do this, take a lettuce leaf, put a piece of chicken on it, put a few vegetables next to it, and fill it all with nut sauce. The appetizer is ready. Bon Appetit! :)
Servings: 8