A delicious dish with great flavor, we love Asian inspired chicken with a kick of Betsy’s Best. You could marinate chicken tenders placed on skewers and grill, or turn this into a vegetarian recipe and throw vegetables and tofu in the mix. A versatile recipe for everybody!

Recipe Ingredients:

3 T Betsy’s Best Cinnamon Peanut Butter

¼ C soy sauce

¼ C fish sauce

1 1/2 T hot pepper sauce

3 cloves garlic, minced

1 T minced fresh ginger root

4 skinless, boneless chicken breast halves cut into thin strips

1 T sesame oil

3 T brown sugar

1 small sliced onion

¾ C water

1 cup chopped cashews

Step By Step Asian Chicken Salad Recipe Directions:

Step 1In a large bowl, mix together the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger.

Step 2: Add the chicken, make sure it’s coated, and then marinate in the refrigerator for 2 hours.

Step 3: Heat the sesame oil in a large skillet over medium heat.

Step 4: Stir in the brown sugar until dissolved, then the onion, and cook about five minutes.

Step 5: Lift the chicken pieces from the marinade (saving the marinade mixture) and place into the skillet for about 10 minutes, or until evenly browned and the juice clear.

Step 6: Stir the reserved marinade and ¾ cup water into the skillet with the chicken and bring to a boil.

Step 7: Cook and stir for another 10 minutes.

Step 8: Blend in the Betsy’s Best and add chopped cashews.

Step 9: Enjoy your Asian Chicken Salad Lettuce Wraps!

Turn this into a stir-fry by adding vegetables and place over rice. Remove the red pepper sauce to reduce the heat.

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