It's a Keeper: Thai Glazed Chicken Lettuce Wraps and Hot and Cold Sesame Noodles

This recipe is a perfect example of MYOTO (Make Your Own Take Out). Had a wonderful dinner last night: Thai Glazed Chicken Lettuce Wraps and Hot and Cold Sesame Noodles. Rachael Ray came through again. Both were pretty darn hot but the perfect amount of spice for us. I made the noodles a little healthier with whole wheat noodles and 100% natural peanut butter. Otherwise, I followed the directions. The recipes for these dishes are in the Cooking Round the Clock cookbook. The recipes below are from the food network site, but I added the chili oil/red pepper flakes to the lettuce wraps because that's how it was in the cookbook and we like it hot!

Hot and Cold Sesame Noodles:

1/2 pound spaghetti
1/4 cup Tamari dark soy, eyeball it
1/4 rounded cup smooth peanut butter, softened in microwave 15 seconds on high
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil, eyeball it
2 tablespoons hot sauce
2 cups shredded cabbage and carrot mix, available in produce department
1 cup bean sprouts or pea shoots, any variety, available in produce department
3 scallions, chopped on an angle
2 tablespoons sesame seeds

Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.
In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

Thai Glazed Chicken Lettuce Wraps:

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
2 tablespoons hot chili oil or red pepper flakes
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped

Thinly slice the chicken into strips and sprinkle with grill seasoning.
Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, chili oil, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

As my dear Rachael would say, Yummo!

Source: Recipes from Rachael Ray on www.foodnetwork.com.

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