Friday, May 14, 2010

Jai Ho

The reason I chose the song Jai Ho for this dish was because it actually did come on while I was preparing this dish. I am aware this is an Asian dish but, it is a catchy song.
1 1/4 pounds chicken or turkey
1/4 cup lime juice
3 cloves garlic, minced
1 jalapeno, cored, seeded, and finely minced
2 tbsp soy sauce
1 tbsp unseasoned rice wine vinegar
1 tbsp garlic chili paste
1 tsp granulated sugar
2 tbsp sesame oil
1 head iceberg lettuce
1/2 cup lightly packed mint leaves
1/2 cup light packed basil leaves
3 tbsp chopped green onions
Combine chicken, lime juice, garlic, jalapeno, soy sauce, vinegar, chili paste and sugar in a medium bowl and stir well to blend. Heat the sesame oil in a large heavy skillet over med. heat. Add the chicken mixture and cook, stirring to break the meat into small pieces, for about 5 minutes, until the chicken is cooked through.
Ginger-Lime Dipping Sauce
1 1/2 tbsp hot water
1 tbsp granulated sugar
1/4 cup lime juice
1/4 cup Asian fish sauce, such as nam pla
2 tbsp minced or grated ginger, (1 tbsp of ginger)
1 clove garlic
Combine the water and sugar in a small bowl and let sit, stirring accasionally, until the sugar is dissolbed and the mixture cools. Whisk in thelime juice, fish sauce, ginger, and garlic. Transfer to a small bowl and set aside.
1 tbsp vegetable oil
1/4 tsp chili oil
2 cloves garlic, pressed or minced
1/4 cup creamy peanut butter
3/4 cup water
2 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp lime juice
1 tsp brown sugar
1 tsp ginger
heat vegetable oil and chili oil in a small saucepan over med. heat. Add the garlic and cook, stirring, for about 1 minute, until aromatic but not browned. Add the peanut butter and stir until softened, then stir in the wter,soy sauce, hoisin sauce, lime juice, brown sugar, and giner. Bring just to a low simmer, then decrease the heat to med-low and cook for 1 - 2 minutes, until the sauce thickens slightly. Transfer to a small bowl and set aside.
Hold a lettuce leaf in the palm of your hand and spoon some of the chicken mixture into the leaf. Add a couple mint and basil leaves, roll up, and enjoy, dipping into either of the sauces.

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