Happy Tuesday! Are you getting snow where you live? It is coming down this morning in Raleigh. While I do love a good snow day, we are ready for spring. Snow days aren't quite as fun when you are over the age of 12...there are no such things are snow days (aka work from home and it gets boring). On a different note today we are featuring an easy and delicious recipe found on Kitchn: Asian Lettuce Wraps. You can get the recipe here. Perfect for a busy week night. Clean up was easy, it took about 20 minutes to make and is relatively healthy. Enjoy! Stay warm and safe! xo
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Chicken Lettuce WrapsHow To Make Chicken Lettuce Wraps
Serves 2 to 4 as a main course, or 6 to 8 as an appetizer or side dish
What You NeedIngredients
3 to 5 tablespoons
hoisin sauce (gluten-free, if needed)
2 tablespoons
soy sauce (or 1 tablespoon tamari, if gluten-free or coconut aminos)
2 tablespoons
rice wine vinegar
1 teaspoon
sesame oil
1 teaspoon
cornstarch, optional
1 pound
ground chicken, white meat (or ground turkey)
2 teaspoons
vegetable oil, divided
8 ounces
mushrooms, chopped small
1
8-ounce can water chestnuts, drained and chopped small
3 cloves
garlic, minced
1-inch piece ginger, minced (about 1 tablespoon)
1/2 cup
sliced green onions (from about 6 green onions), divided
2
small heads Bibb or butter lettuce
Red pepper flakes, to serve
Hot sauce, to serve
Optional extras: chopped onions, chopped bell peppers, chopped or grated carrots
Instructions
Mix together the sauce: Combine 3 tablespoons of the hoisin sauce, soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep near the stove. If you'd like a more thickened, glossy sauce, whisk in 1
teaspoon of cornstarch.
Cook the ground chicken: Heat a teaspoon of oil in a skillet over medium heat. Add the ground chicken and cook until cooked through and no longer pink, 7 to 8 minutes. Break up the chicken into small crumbles as you cook. Transfer the cooked chicken to a clean bowl.
Cook the vegetables and aromatics: Warm the other teaspoon of oil in the skillet. Add the mushrooms, along with any other optional extra vegetables you want, and cook until tender, 4 to 5 minutes. Stir in the water chestnuts, garlic, and ginger, and cook until aromatic, about 30 seconds.
Combine the vegetables and chicken: Transfer the cooked chicken back to the pan with the vegetables, along with half of
the green onions.
Stir in the sauce: Pour the sauce over the top of the chicken mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds. Taste a spoonful of the mixture and add more hoisin sauce if you'd like a stronger flavor.
Serve with the lettuce: Break off all the lettuce leaves and pile them on a plate in the center of the table, along with small dishes with hot sauce, red pepper flakes, and the remaining sliced green onions. Transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Give everyone a spoon and let them dig in — place a generous spoonful of chicken mixture in the middle of a lettuce leaf, top with green onions and hot sauce or red pepper flakes, and eat right away.
Recipe Notes
Make-Ahead Chicken Mix: The chicken filling keeps very well in the fridge for 3 to 5 days. Reheat just what you need and add a splash of chicken broth if the mixture seems dry.
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