Ingredients:

  • 1 lb chicken breast, thinly sliced into strips
  • 2 tbsp soy sauce
  • 1 tbsp minced lemongrass
  • 1 tsp grated ginger
  • 1 tbsp honey
  • 1 tbsp neutral oil
  • 12 rice paper wrappers
  • 2 cups shredded carrots, julienned
  • 2 cups cucumber, julienned
  • 2 cups shredded red cabbage
  • 1 bunch fresh mint leaves
  • 1 bunch fresh cilantro leaves
  • 4 leaves butter lettuce, torn into pieces
  • 1/2 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 2 tbsp warm water
  • 1 tsp sriracha

Instructions:

  1. Toss chicken strips with soy sauce, lemongrass, ginger, and honey. Heat oil in a skillet over medium-high heat. Sear chicken for 3-5 minutes per side until the edges are mahogany-colored and cooked through. Set aside to cool slightly.
  2. Julienne the carrots and cucumber into thin matchsticks. Shred the cabbage. Wash and pat the herbs and lettuce completely dry.
  3. In a small bowl, combine peanut butter, soy sauce, lime juice, maple syrup, and sriracha. Whisk until smooth, adding warm water one tablespoon at a time to reach desired consistency.
  4. Dip a rice paper wrapper in room-temperature water for a few seconds until pliable, then lay flat on a clean surface.
  5. Place a piece of lettuce in the center, followed by shredded carrots, cucumber, cabbage, and a few mint and cilantro leaves. Top with sliced lemongrass chicken.
  6. Fold in the sides of the wrapper and roll tightly from the bottom up. Repeat for the remaining wrappers.