4 servings kosher salt and pepper black freshly ground
5 tablespoons soya sauce low-sodium
1 small head napa cabbage shredded
1 cup olive oil
1 small onion diced spanish
1 small onion halved
1 small bunch parsley
1 teaspoon peanut butter
1 bell pepper red
3 serrano chiles halved
0.3 cup sesame oil
4 chicken breasts boneless skinless
0.5 cup thai chili sauce
Equipment
food processor
bowl
blender
grill
kitchen thermometer
grill pan
Directions
Preheat an outdoor grill or indoor grill pan.
In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth.
Add the vinegar, olive oil and sesame oil and blend until emulsified.
Add salt and pepper, to taste
Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side.
Let the chicken cool down then dice it into bite-size pieces.
In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour.
To serve, separate the lettuce leaves. Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves. Arrange on a serving platter and serve.
Brush the onion halves with oil and grill them for 4 minutes on each side. In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock. Blend on high until smooth. Season with salt and pepper, to taste.
