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Rolling into Spring Chickens

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Nothing better than healthy and light for a hot summer night's meal. That combination makes for an easy night in the kitchen and who doesn't LOVE that? Today's inspirational food was something I posted to Pinterest my all time favorite bulletin board site. The link was delivered directly to my inbox from a blog I frequent called; "Good Cheap Eats". Looking for something new to try? This is definitely the site to sign up on...they always have delicious ideas, much like the one I am sharing with you today. Make sure to stop by and sign up for your daily dose of inspiration to your inbox .


You will need the following to get started:


3 Tbsp Rice Vinegar
2 Tbsp Soy Sauce
2 Garlic cloves, minced
1 tsp Wasabi  ( I bought this in a tube at Superstore)
1/4 tsp Sweet Chili Sauce
1/4 Cup Vegetable Oil
2 Tbsp Sesame Oil
3 Boneless, skinless chicken breasts, sliced thinly
1 Pkg Rice Paper Rounds
1 Green Pepper,sliced thinly
2 carrots, peeled and sliced thinly
1 handful of Cilantro, washed, pat dry and remove stems
1/2 Package of Rice Noodles, softened in warm water
1 Romaine Heart, Washed and sliced thinly








In a large bowl mix together the Vinegar, Soy Sauce, Garlic,Wasabi and Sweet Chili Sauce, slowly whisking in the oils. Once the ingredients are well combined add the chicken breast slices, making sure to fully coat them. Place this chicken mixture in the fridge to marinade for at least 20 minutes, more if you have the time. If you are anything like me you make things at the last minute so...while your chicken is marinating in the fridge wash, and slice all your vegetable fillers. This is also a good time to place your Rice Noodles in to your bowl of warm water to soak and soften up. Once your fillers are all ready to go, heat up your pan with the chicken  and the marinade, cooking through until a nice golden brown on top and white inside. 


Remove from the heat and set aside to cool completely.

When making these I found that placing all the items in row worked very well to keep everything running smooth much like an assembly line.


Begin with softening your Rice Paper one at a time by laying it in a bowl of warm water for 15-20 seconds ( I say to a maximum of 20 seconds unlike their max of 30 seconds as I found the paper tore much easier when left in the water to soak for too long. Not too sure if that time makes a difference as to the brand of paper you are using. I grocery shop at Superstore for the most part if that helps you in any way on finding the brand of paper I use). Shake off the excess water and place it in front of you ready for filling. Lay a small amount of all your prepared fillings right down the middle. Now the important step of wrapping your food up snug and tight. Begin with tucking over one end, then the opposite end before starting to roll up the rest ...nice and tight. I found the rice paper to be a bit sticky so your first few tries may bring about disappointing results but don't be too hard on yourself and give up. It gets easier as you go...also try putting a bit of water on your hands before rolling to help you stick a bit less. Keep wrapping until you have what you  need ready, making sure to cover the wrapped ones with a damp cloth and keep them from drying out.

 Once they are all wrapped and ready...time for the dipping sauce. 
They have 2 sauce options on their recipe page but we found them to be a bit bland for our tastes so next time I make these for us, I plan to use the following recipe from the blog "Kitchen Runway" that we use for our homemade Pot Stickers (recipe to come so stay tuned for that) 
Dipping Sauce (Pot Sticker Sauce)
1/3 C soy sauce
4 tsp sugar
1 tsp rice vinegar
½ tsp sesame oil
1 garlic clove minced
1 tsp sweet chili sauce
Directions:
Combine all the ingredients above, mix and serve.

I have to stop now as my mouth is watering just writing this. Off to eat one of the homemade Rocket Buns I made last night before my Bears eat them all.

Be Brave and Try Something New Today...feel free to share your comments below...I would love to hear from you.


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