Borrowed Time due to Holiday Season...Healthy, Flavorful and Fast Dinner: Chicken Lettuce Wraps

Updated: Dec 6, 2020

I've said it previously and I'll say it again. In this house we devour all foods Asian. Be it the authentic or the commercialized version we just love it. From a cooking standpoint perhaps it's because its such a melding of bold flavors with a simplicity in prep and usually an ingredient list that are mostly pantry stock items in my home. I love that it can be spiced up or down based on your preference and this recipe in particular I love how fast it is to make during the weeknight but still so satisfying. Nothing is a quicker way for me to go to Uber Eats or a competitor for dinner plans than being bored with what I can whip up in the kitchen and still be timely when it comes to a week night meal for the family and this is one of those that makes such ordering needs obsolete. Win Win as I see it...Enjoy! Love to know your thoughts!!

Sauce

3 Tbsp. Thai sweet chili sauce

3 Tbsp. hoisin sauce

2 Tbsp. light soy sauce

2 Tbsp. Sriracha

1 Tbsp. Brown sugar

2 Tbsp. vegetable oil

1 tsp. sesame oil

1½ Tbsp. rice vinegar

2 Tbsp. minced garlic (about 4 cloves)

1 Tbsp. minced fresh ginger


Filling

1 lb. ground chicken

3 Tbsp. vegetable oil

2 tsp chili oil

8 scallions, thinly sliced

2 Tbsp. minced garlic

1 Tbsp. minced fresh ginger

1/2 cup of diced fine yellow bell pepper

7 white mushrooms trimmed, cleaned, and finely chopped

½ cup finely diced canned water chestnuts

1 head of lettuce your choice, leaves washed and separated


Topping

1 handful of Thai rice noodles lightly fried (see how to below) **

3 cups of vegetable oil


  1. Make the sauce: In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.

  2. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken.

  3. In a large skillet, heat 2 Tbsp. of the vegetable oil with 2 tsp of the chili oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.

  4. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion, garlic, and ginger and cook, stirring, for 1 minute.

  5. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes.

  6. Transfer the mixture to a bowl and set out with the lettuce leaves.

**While the chicken is cooking bring the vegetable oil to frying temp. Add handful of rice noodles and they will immediately begin to expand in size. Once expanded take out of oil and put on a towel lined plate for serving with your lettuce wraps. **


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