Ingredients
- 1/3 cup sweet Thai Chile sauce
- 1 tablespoon soy sauce
- 1 tablespoon creamy peanut butter
- 1 tablespoon rice vinegar
- Juice of 1 lime
- 1 teaspoon fish sauce
- 1-2 cloves garlic, minced or grated
- 2 teaspoons fresh ginger, grated
- 2 chicken breasts
- 1 red bell pepper, sliced thin
- 1 red onion, sliced thin
- 1 large bunch of Swiss chard leaves
- 1 pomegranate, seeds (arils) removed
- fresh cilantro + toasted sesame seeds, for serving
- Peanut Ginger Sauce
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 teaspoons fresh ginger, grated
Instructions
Slice chicken and toss in olive oil. Sear in a skillet on medium-high heat, flipping when the first side is golden brown. Brown second side, remove and set aside on a plate lined with paper towel. Combine the sweet thai chili sauce, soy sauce, peanut butter, pomegranate juice, rice vinegar, lime juice, fish sauce (if using), garlic and ginger in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5-10 minutes or until sauce has thickened slightly. Remove from the stove.
Add the chicken and bell pepper to a bowl and toss with the thai chile sauce. Remove the thick stems from the Swiss char leaves. Spread a tablespoon or so of the peanut ginger sauce (recipe below) down the center of the leaf. Place a spoonful of the chicken mixture in the middle of the leaf. Add a handful of pomegranate arils and sprinkle of cilantro + sesame seeds. Roll up to enclose the filling. Serve the wraps with the peanut ginger sauce for dipping.
!Peanut Ginger Sauce
In a bowl, combine the peanut butter, soy sauce, ginger and rice vinegar. Add 2-4 tablespoons of water to thin the sauce out. Keep any leftovers covered in the fridge for up to 2 weeks.
