Easter Eats! Asian-style chicken strips

This light meal with a Far East flair will be as tasty as it is original on your Easter table!

Ingredients

Servings: 4

• 2 chicken breasts

• 4 tablespoons hoisin sauce, divided

• 2 tablespoons rice vinegar, divided

• 2 tablespoons mirin sauce, divided

• 2 teaspoons toasted sesame oil, divided

• 1 tablespoon vegetable oil

• 1/4 cup peanut butter

• 2 heads of Boston lettuce, separated into leaves

• 1 carrot, finely julienned

• 4 green onions, thinly sliced

• 1 tablespoon sesame seeds

• 1 teaspoon chili flakes (optional)

Directions

1. Place the chicken in a bowl or resealable bag, along with half the hoisin sauce, rice vinegar, mirin and sesame oil. Mix well and refrigerate for at least an hour and up to overnight.

2. Heat the remaining sesame oil and vegetable oil in a frying pan. Sear the chicken breasts about 6 minutes on each side, or until cooked through. Let stand for 5 minutes before slicing into strips.

3. Prepare the sauce by mixing the peanut butter with the remaining hoisin sauce, rice vinegar and mirin. Add a little water to thin the sauce if it’s too thick.

4. Arrange the lettuce leaves, chicken strips, carrots and green onions on a serving platter. Garnish with sesame seeds and chili flakes.

Mirin is a sweet, fermented Asian seasoning. It’s readily available in grocery stores but can be replaced by honey or maple syrup.