Chard Rolls with Sweet Thai Chili Chicken

  • Fresh chard leaves
  • 2 spring onions, finely chopped
  • 1Tbsp fresh ginger, finely chopped
  • 1 Tbsp sesame oil
  • 1/4 cup red bell peppers, julienned
  • 1/4 cup green bell peppers, julienned
  • 1/4 cup carrots, julienned
  • Fresh coriander leaves (for garnish)
Ginger peanut sauce:
  • 5 Tbsp peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 Tbsp brown sugar
  • 2 Tbsp rice vinegar
  • 4 Tbsp sweet chili sauce
  • 1 Tbsp sesame seeds
  • Fresh ginger
Peanut Sauce:
  1. Grate some ginger and squeeze in the palm of your hands to extract 2 tbsp of ginger juice
  2. Place all the ingredients in a blender and process until well blended with a thick buttery consistency.
  3. Remove half of the mixture for dipping later.
  4. Add 2 tbsp soy sauce and 4 tbsp of sweet chili sauce and blend again till consistency is lighter.
  1. In a wok combine sesame oil, spring onions and ginger. Stir for 1 minute.
  2. Add chicken, cook for 4 minutes.
  3. Add carrots, peppers and stir in ginger peanut sauce to the wok. Let it cook for additional 5-7 minutes on medium to high heat.
To combine:
  1. Wash the chard leaves and steam for 2 minutes to soften.
  2. Separate chard leaves
  3. Spoon some Thai chicken mixture into the centre of a single chard leaf
  4. Fold the sides in and roll
  5. Repeat for remaining leaves
  6. Garnish with fresh coriander leaves

Serving Suggestion: Add thinly sliced red chilies, cashews and sprinkle sesame seeds.

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