Peanuty Chicken Summer Rolls

Ingredients

2 Chicken Breasts

cup of Plain Yogurt

1/4 cup of Peanut Butter*

1 clove of Garlic, Minced

3 tablespoons of Soy Sauce

1/2 teaspoon of Curry

1 tablespoon of Fresh Ginger, Chopped

1 tablespoon of Fresh Cilantro

1 Lime, Juiced

1/2 teaspoon of Sesame Oil

1 cup of Sushi Rice, Cooked up

1 Carrot, Cut up in Thin Sticks

8 sprigs of Cilantro

1 package of Rice Paper

Soy Sauce for Dipping

1 teaspoon If you are using peanut butter sans sugar, add in of sugar <

Preparation

Instructions

First up, grab your chicken breasts and pound them down to about 1/4â€³ thickness. Now grab a bag, a bowl, a bucket, whatever your preference, and throw into it your yogurt, peanut butter, garlic, soy sauce, curry, ginger, cilantro, lime j uice, sesame oil and, if youâ€™re using it, your sugar. Mix it up well and add in your chicken. Throw your chicken in the bag and let it marinate for at least two hours. When itâ€™s ready to go, fire up your grill or saute pan and cook it up.

Now, grab your favorite â€œskinnyâ€ cookie cutter; Nick chose a shark, and cut out your chicken shapes.

Grab a sheet of your rice paper and wet it down for one to two seconds to get it soft. Throw a couple spoonfuls of rice on to your paper and then lay a sprig of cilantro on top of it. Next up, add on your slices of carrot. Now, fold up the edges of your paper over the rice and then place the chicken cut out on top.