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1
OPTION 1
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2
In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using.
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3
Whisk it together, then pour off half the liquid into a separate bowl.
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4
Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade.
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5
Throw in the squeezed lime halves and set this aside to marinate for a bit.
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6
Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey.
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7
Set aside.
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8
In a heavy skillet over high heat, pour in a small amount of oil.
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9
When its hot, add the chicken pieces in a single layer.
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10
Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until its totally done, about 3 to 4 minutes.
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11
Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl.
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12
Stir it around; the sauce will immediately start to thicken.
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13
Cook over low heat for 1 minute, then remove from heat and allow to cool.
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14
PEANUT SAUCE
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15
To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency.
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16
Taste and add more of what it needs: spice, sweetness, etc.
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Set aside.
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18
OPTION 1 ASSEMBLY
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19
Lay a whole wheat tortilla on a cutting board.
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20
Add lettuce leaves, chicken pieces, carrot and cucumber strips, and cilantro leaves.
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21
Drizzle on a good amount of peanut sauce, then sprinkle on some peanuts.
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22
Roll up the tortilla tightly, then slice in half and serve!
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23
OPTION 2
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24
Instead of cutting the chicken into pieces, pound it pretty flat between two pieces of plastic wrap or in a ziploc bag.
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25
Season with salt and pepper, the grill or saute it until its totally done.
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26
Slice into thin strips.
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27
OPTION 2 ASSEMBLY
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28
Assemble as with Option 1.
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29
Just add a little extra peanut sauce for flavor!
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30
Note: You can save even more steps and grab some storebought peanut sauce from the Asian Foods aisle!
