MENU DESCRIPTION: “Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping.” Chili’s take on the appetizer made popular at P. F. Chang’s Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili’s version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces. After you make the sauces and prepare the chicken, assemble the wraps by arranging some sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce and open wide.

MAKES 4 SERVINGS.

INGREDIENTS

STIR-FRY SAUCE:

• ¼ cup water
• 1 teaspoon arrowroot
• ⅓ cup soy sauce
• ¼ cup granulated sugar
• ¼ cup white vinegar
• 1 tablespoon dried chives
• 1 tablespoon vegetable oil
• 2 teaspoons sesame seeds
• 1 teaspoon red pepper flakes
• 1 teaspoon chili oil
• 1 teaspoon peanut butter
• ½ teaspoon finely minced ginger

SESAME-GINGER DIPPING SAUCE:

• ¼ cup water
• ¾ teaspoon arrowroot
• ⅓ cup granulated sugar
• ¼ cup white vinegar
• ¼ cup soy sauce
• 1 teaspoon finely minced ginger
• 1 teaspoon vegetable oil
• ½ teaspoon sesame seeds
• ¼ teaspoon garlic powder
• Dash red pepper flakes
• Dash parsley

PEANUT DIPPING SAUCE:

• ½ cup peanut butter
• ¾ cup water
• 2 tablespoons white vinegar
• ½ teaspoon finely minced ginger
• ⅛ teaspoon crushed red pepper
• 1 tablespoon vegetable oil

CHICKEN STIR-FRY:

• 4 skinless chicken breast fillets
• 4 green onions
• ¼ cup granulated sugar
• ¼ teaspoon garlic powder
• ½ teaspoon chili oil
• ½ teaspoon vegetable oil
• 1 tablespoon brown sugar
• ¼ cup minced water chestnuts
• ¼ cup sliced almonds
• 1 head butter lettuce

GARNISH:

• Fried bean threads
• Shredded carrots

INSTRUCTIONS

1. To prepare the stir-fry sauce, combine the water and arrowroot in a small bowl and stir until arrowroot is dissolved. Add this solution to the other stir-fry sauce ingredients in a small saucepan over medium heat. Bring to a boil, and then reduce heat to low and simmer for 5 to 6 minutes, or until thick.
2. To make the sesame-ginger dipping sauce, combine the water and arrowroot in a small bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat. Bring to a boil, and then reduce heat to low and simmer for 2 minutes.
3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium/low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.
4. To prepare the chicken, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken breasts until done—3 to 5 minutes per side—turning every couple of minutes. You can tell when the chicken is done by pressing down on the middle of each chicken breast. It should be firm.
5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat, and add the water chestnuts. Heat for 1 minute.
6. Add 5 tablespoons of the stir-fry sauce to the chicken and heat for 2 minutes, stirring often. The sauce should be bubbling.
7. Add the sliced green onions and stir. The chicken is done.
8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping sauce on the side.

TIDBITS:

• Bean threads can be found in the Asian food section of your supermarket. Before using as a garnish the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. When the threads float to the top remove them to a towel to drain.