Ernie and Kristen served this up at their San Bernardo home and then passed along the recipe.
YOU WILL NEED
- 4 boneless, skinless chicken breasts
- 1 t sesame oil
- 1 t salt
- 2 t canola oil
- Fresh cilantro
- Butter lettuce, to use as wraps
For the sauce:
- ½ t crushed chili flakes
- 1 green onion, finely chopped
- 1 T ginger, finely chopped
- 1 T tahini
- 1 T rice vinegar
- 1 T tamari or soy sauce
- 1 t sugar
Rinse chicken breasts and pat dry.
Fill a covered pot with steamer insert with 2-3 inches of water and bring to a boil.
Rub chicken with sesame oil and salt and steam for about 15 minutes or until fully cooked.
Reserve and allow to cool to room temperature.
Meanwhile in a small skillet sauté the green onion, ginger and chili flakes in canola oil.
Add the tahini, rice vinegar, tamari and sugar to the skillet and stir to combine.
Remove from heat and allow to cool.
Shred the chicken into bite-sized pieces and toss with dressing and chopped fresh cilantro.
Serve at room temperature with lettuce leaves, allowing individuals to wrap their own.