Ingredients
Olive Oil 30 ml
Chicken (minced) 200 gm
Garlic (minced) 20 gm
Onion (chopped) 125 gm
Salt to taste
Black Pepper to taste
Carrot (shredded) 50 gm
Cabbage 120 gm
Green Onions (chopped) 100 gm
For sauce
Sweet Chili Sauce 60 gm
Peanut Butter 40 gm
Ginger (grated) 20 gm
Soy Sauce 30 ml
Fresh Cilantro (chopped) 60 gm
Red Pepper Flakes (crushed) 10 gm
Tarts 4 no
Preparation
Heat oil in a large skillet over medium heat. Add chicken, garlic, onions, salt and pepper and cook, tossing occasionally, until chicken is cooked through. Add the carrots, cabbage and green onions, and cook for two more minutes. In a small bowl, combine the sweet chili sauce, ginger, peanut butter, soy sauce and crushed red pepper. Stir until smooth. Add sauce to the pan. Add cilantro. Toss everything until combined. Spoon mixture into individual tarts.
(Courtesy: Corporate Chef, Vaibhav, The Drunken Botanist)