- 1 teaspoon peanut butter
- 1 clove garlic, plus 4 cloves garlic minced
- 5 tablespoons low-sodium soy sauce
- 1/2 cup champagne vinegar
- 1 cup olive oil
- 1/4 cup sesame oil
- Kosher salt and freshly ground black pepper
- 4 boneless and skinless chicken breasts
- 1 small Spanish onion, diced
- 1 bunch fresh cilantro, leaves chopped
- 2 carrots, peeled and grated
- 1 small head napa cabbage, shredded
- 1 head Bibb or butter lettuce
- 1 pound angel hair pasta, cooked according to package directions, drained and cooled
- Chili Sauce, recipe follows
- 1 cup roughly chopped caramel corn
- 1 small bunch parsley, leaves only
Preheat an outdoor grill or indoor grill pan.
In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce. Blend on high until smooth. Add the vinegar, olive oil and sesame oil and blend until emulsified. Add salt and pepper, to taste
Season the chicken breasts with salt and pepper, to tastes, and cook on the grill until they reach an internal temperature of 165 degrees F on an instant-read thermometer, about 5 on each side. Let the chicken cool down then dice it into bite-size pieces.
In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce. Refrigerate for 1 hour.
To serve, separate the lettuce leaves. Use each leaf as a cup and fill with a bit of pasta, a spoonful of the chicken mixture, a drizzle of the chili sauce, a sprinkle of caramel corn and a few parsley leaves. Arrange on a serving platter and serve.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.