3 tbsps (45 milliliters) Thai Kitchen Premium Fish Sauce
Salt and white pepper (to taste)
Flour tortillas
Procedure
For the peanut sauce: in large bowl, mix all ingredients until well blended. Set aside. Makes 12 cups (3 L).
For the wraps: in wok or large skillet, heat oil on high heat. Add ginger; stir fry until fragrant. Add chicken; stir fry 4 minutes or until lightly browned and internal temperature reaches 165°F (74°C). Stir in cilantro, green onion and fish sauce. Season to taste with salt and white pepper.
Serve chicken mixture in tortillas with Peanut Sauce.
CHEF's TIP!
Serve leftover Peanut Sauce as a dipping sauce for Chicken Satay and other appetizers.
