Mint-Basil Sauce

Mint-Basil Sauce

Ingredients:
2 teaspoons Asian garlic-chile paste or hot sauce
1 tablespoon fresh lime juice
2 teaspoons Xylosweet
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
16 butter lettuce or radicchio leaves
2 medium organic carrots, julienned or shredded
4 green onions, white and tender green parts only,

Directions:
thinly sliced
¼ cup coarsely chopped dry-roasted peanuts
1. To make the filling, heat coconut or olive oil in a large skillet
over medium heat. Add onion and celery and sauté until soft,
about 5 minutes. Add garlic and ginger and sauté until fragrant.
Add ground chicken and sauté until cooked through and no
longer pink, about 5 minutes, breaking up chicken as it cooks.
2. Add water chestnuts and mushrooms and sauté until
mushrooms are cooked through, about 3 minutes. Add fi sh
sauce, tamari sauce, sesame oil, and dried red pepper fl akes.
Mix well and remove from heat. Transfer to a large bowl and
keep warm until you are ready to assemble wraps.
(continued)
S u m m e r 121
3. To make the sauce, combine all sauce ingredients in a small
bowl and mix well.
4. To assemble the wraps, place lettuce leaves on a serving
platter. Spoon about 2 tablespoons chicken mixture on
top of each leaf. Top chicken with a few pieces of carrot
and onion, a drizzle of sauce, and a sprinkle of peanuts.
Serve immediately with remaining dipping sauce on the side.
S u m m e r 123
Oven “Fried” Chicken
SERV ES 4
The coconut
oil adds fl avor 1 whole chicken, cut up
to this recipe, I cup brown rice fl our
but you can use
3 tablespoons paprika
butter if you
3 tablespoons garlic powder
prefer.