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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use 1 tsp olive oil to coat a large saucepan or wok and put on high heat. Chop chicken breast into bite sized pieces. Chop onions and cabbage into medium strips. Finely chop garlic. Grate carrot with a peeler into thick strips. | 2. Add chicken, onions and carrots carefully to hot pan and heat until onions begin to brown. Add cabbage, snap peas, and water chestnuts. Add bean sprouts LAST, waiting until all other vegetables are mostly cooked. | 3. As vegetables cook add salt, pepper, and cayenne pepper to taste. If pan gets a bit dry, instead of adding oil, use a half cup of water. When vegetables are mostly cooked, add peanut butter and a 1/4 cup of water, mix well and reduce. Remove pan from heat and let sit one or two minutes. | 4. Chop one head of lettuce in half. Discard outer leaves and remove hard stalk. Pull leaves from the head, and try your hardest to keep them intact. Use lettuce leaves like a tortilla, filling them with hot chicken and vegetables. | 5. Meal is complete when served with brown rice. Meal is also great when made vegetarian style. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1			-	-	-	-
peanut butter	1 1/2	1/2	reduced fat	2279.43	83.4759	93.1122	193.2678
onion	1			28.0	6.537999999999999	0.77	0.07
garlic clove	1			-	-	-	-
carrot	1			25.01	5.8438	0.5673	0.1464
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
green cabbage	1/4			-	-	-	-
bean sprout	1/2	cup		-	-	-	-
sugar snap pea	1/2	cup		-	-	-	-
water chestnut	1/4	cup		-	-	-	-
lettuce	1/2			3.575	0.6133	0.3713	0.0605
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
salt pepper	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.