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1
Preheat an outdoor grill or indoor grill pan.
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2
In a blender or food processor, combine the peanut butter, 1 clove garlic and the soy sauce.
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3
Blend on high until smooth.
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4
Add the vinegar, olive oil and sesame oil and blend until emulsified.
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5
Add salt and pepper, to taste
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6
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.
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7
Let the chicken cool down then dice it into bite-size pieces.
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8
In a bowl, mix together the onions, remaining minced garlic, cilantro, carrots, cabbage, chopped chicken and the peanut sauce.
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9
Refrigerate for 1 hour.
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10
To serve, separate the lettuce leaves.
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11
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.
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12
Arrange on a serving platter and serve.
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13
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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14
Brush the onion halves with oil and grill them for 4 minutes on each side.
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15
In a food processor or blender, combine serrano chiles, red pepper, garlic, chili sauce, honey and chicken stock.
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16
Blend on high until smooth.
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17
Season with salt and pepper, to taste.
