4 boneless skinless chicken breasts
1 cup of teriyaki
¼ cup of vinegar
¼ cup of brown sugar
1 teaspoon of chili powder
1 cup of cooked rice noodles
1 cup of fried cellophane noodles
1 large carrot, shredded
¼ cup of shelled peanuts
1 ½ cups of peanut sauce
2 heads of bib or green leaf lettuce
2 cups of vegetable oil
Marinade chicken in vinegar, teriyaki, brown sugar and chili powder for
at least 20 minutes. Grill until cooked all the way through, let stand
for five minutes, and cut against the grain into strips.
Cook rice noodles until tender. Heat vegetable oil to 350
degrees. Quickly drop a section of cellophane noodles into hot
oil.
Once noodles have puffed up and doubled in size, immediately remove
from oil -- this should only take a few seconds. Each wrap
consists of one whole lettuce leaf, 1 strip of chicken, a pinch of
carrots, peanuts and each kind of noodle. Drizzle peanut sauce
over each wrap and roll up like a burrito.
