Page 158 - 201415_TOH_Cookbook

THAI
CHICKEN
WRAP
MCCORMICK
INGREDIENTS
Serves 4
Wraps:
1 tablespoon roasted curry powder
2 cups cooked, thinly sliced chicken
2 tablespoons canola oil
1 pound assorted mushrooms, such as shiitake, oyster and cremini, sliced
1 cup stemmed, seeded and thinly sliced red bell pepper
1 cup sliced snow peas
12 (8 1/2-inch) round rice paper wrappers
Sauce: 1/4 cup water 2 tablespoons rice vinegar 1 tablespoon light brown sugar 1 tablespoon light soy sauce 1 teaspoon sesame oil 2 tablespoons small-diced red onion
PREPARATION
1. Heat a large skillet over medium heat. Add the curry powder and cook, stirring, for 1 minute or until fragrant.
2. Set aside 1 teaspoon of the toasted curry powder for the mushrooms. Sprinkle the remaining curry pow- der over the chicken and toss to coat.
3. Heat the oil in a skillet over medi- um-high heat. Add the mushrooms and reserved 1 teaspoon curry powder and cook, stirring, for 3 to 4 minutes or just until tender. Trans- fer to a plate.
4. In the same skillet, add the bell pepper and snow peas. Cook, stir- ring, until tender and crisp,
1 to 2 minutes. Transfer to a separate plate.
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