This week we’re going to amp things up with a hot pepper infused olive oil fried chicken breast and a quick and tasty Thai inspired coleslaw! Be aware, this Halal Thai chicken wrap is dangerously delicious, and the peanut sauce is quick, easy, and perfect for most rice dishes.
Let’s begin with Thai style peanut sauce we use on this chicken wrap. The first thing to note is that in the video I actually used almond butter rather than peanut butter. I like peanut butter, and I thought I had some in the studio but, I had mistaken it for almond butter. At first I was concerned, but after putting all the ingredients together I was actually quite pleased with how good it was using almond butter instead of peanut butter, which leads me to the next point: I would not suggest using regular peanut butters, instead use an all-natural nut butter. The reason for the is the sweetness. We add quite a bit of honey to this sauce, using regular peanut butter will certainly make this sauce extremely sweet whereas all-natural have less sugar added and more neutral. This way the sauce has enough sweetness to be noticeable, but not overpowering. A final note on this; I spoke with my mother and father and they thought that peanut butter would’ve been too strong and that almond butter, being more subtle in nut flavor, worked better. I don’t know if that’s true, but no matter what nut butter you use for this sauce is going to be great.
Next, let’s talk about the protein in this Thai chicken wrap. I decided this time to try infusing the olive oil with some heat from the chilis. I’m not sure if serrano peppers count as a “Thai chili,” but when I googled it I was told that “Thai chili” can refer to something like 79 different peppers. For that reason, and because I couldn’t find anything around town called a “Thai chili” I decided to go with a pepper I knew I liked. I have to tell you, this was awesome. Even better than I thought it would be actually. I set the heat to medium low because olive oil has a low smoke point, this way I was able to very slowly pull all the flavor and heat from the peppers before I added the chicken and let that also cook over the medium low heat. Once the chicken gets a little brown on both sides, I decided to add some lime juice to get a little acidity going. But fret not! This doesn’t add extremely strong flavor, it’s very subtle. I sampled some of the chicken before putting it in the wrap and man, I gotta say, I am going to be making this often.
Other than those things, I really don’t think there’s anything else to say about this Thai chicken wrap. I hope you make this and try the cooking techniques I show in the video and mention in the instructions. That is all I have for you ladies and gentlemen! I hope to see you next week when we look at another simple and delicious halal meal!
1 lb Chicken Breast available in the chicken tab
Ingredients for peanut sauce:
¼ cup honey
¼ cup olive oil + 1/3 cup more, divided
¼ cup all-natural almond or peanut butter
3 tbsp rice vinegar
1 tsp toasted sesame oil
½ tsp red pepper flake
1 clove garlic, chopped
2-3 serrano chili peppers or Thai chilis, 1 sliced thin and 1 cut in half lengthwise
8 oz bag of coleslaw mix
¼ cup cilantro
1 cup shredded carrots
1/3 cup peanuts
Seasonings for chicken:
Black pepper and salt to taste
1 lime, cut in half (for easier juicing, press lime against countertop and roll around until soft, then cut in half)
1 package of Sno Pac Cottage Fries
1) Combine the sauce ingredients and whisk until combined. In a separate bowl combine the coleslaw ingredients. Add the sauce to the coleslaw and mix with hands until coleslaw is completely covered in sauce.
2) In a pan, place ~1/3 cup olive oil and turn heat to medium low. Once oil is shimmering, add the serrano pepper that was cut in half. Cook for approximately 5 minutes, flipping halfway. Once skin is slightly charred, removed to a plate and add chicken. Top chicken with pepper and salt and fry until lightly browned. Flip chicken, season with more salt and pepper and fry until lightly golden brown. Cover with one half of the lime, let cook for less than 1 minute, flip and cover with remaining lime juice. Slice the thickest part of the breast, once no longer pink remove from heat, let cool for a few minutes and slice into think medallions.
3) Heat a large tortilla to make it easier to handle, place coleslaw down the center of the tortilla, top with chicken. Wrap both ends around filling and tightly roll like a burrito. Serve with Sno Pac Cottage Fries available in the vegetable tab, and with more peanut sauce if desired.
That’s it for me this week, check us out on Facebook and let us know if you made this and how you made it your own! Be sure to check us out on Youtube and follow us on Instagram as well to keep up on all of our delicious Halal recipes. Thank you from all of us Midamar!