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Thai Chicken Spring Rolls With Spicy "Peanut" Sauce
PERRY'S PLATE31Ingredients
60Minutes
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Ingredients
US|METRIC
11 SERVINGS
- 1 1/2 lb. boneless skinless chicken breasts (or thighs)
- 2 Tbsp. avocado oil
- 2 Tbsp. coconut sugar
- 2 limes
- 1 inch fresh ginger (knob of, finely grated with a Microplane)
- 1 tsp. fish sauce
- 2 tsp. sambal oelek (or Asian chili paste)
- 1 handful freshly chopped cilantro
- 1/2 cup almond butter (creamy roasted, or other nut butter)
- 1/4 cup lime juice (freshly squeezed, about 2 juicy limes)
- 1/4 cup water
- 1/4 cup cilantro (minced)
- 2 tsp. fish sauce
- 2 tsp. sesame oil
- 2 tsp. rice vinegar
- 2 tsp. honey
- 2 cloves garlic (pressed)
- 2 tsp. ginger (freshly minced or grated on a Microplane zester)
- 1 tsp. chili powder (or diced jalapeno pepper)
- 1 1/2 cups shredded carrots
- 1 1/2 cups broccoli (finely chopped)
- 3 green onions (thinly sliced)
- 5 cabbage leaves (napa, cut in half and sliced thinly)
- 1/2 lime (Juice from)
- 1 pinch salt
- 1 Tbsp. avocado oil (or extra-virgin olive oil)
- 12 spring roll wrappers
- 1 bunch fresh basil
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- Asian chili paste (or sambal oelek, or sriracha, for serving)
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