Dinner: Chicken Lettuce Wraps
As I type, it's too hot in LA to leave the house. I am waiting out the misery of the 93 degrees in my *newly* air conditioned bedroom. I am not cut out for the heat. My pale, Washington-bred skin is much more suited for winter. Send help.
The good news is I can get caught up on sharing some weeknight dinners. This one is especially easy and feels impressive. If you want to make it a bit more substantial serve it with some sticky white rice or a simple cucumber salad.
CHICKEN LETTUCE WRAPS
This recipe is adapted from Valleybrink Road. It's easy to double and keep in the fridge for a quick weeknight dinner.
- 1 pound ground chicken
- 1 small yellow onion, peeled and diced
- 4 garlic cloves, minced
- 3 tablespoons fresh ginger, finely grated (I have subbed for 1 teaspoon dry ginger in a pinch)
- 2 large carrots, peeled and diced small
- Hoisin Sauce
- 1 head of butter lettuce - or any lettuce you like that is sturdy and looks fresh.
- Fresh Cilantro, Chopped
- Cashews, chopped
- Peanut Sauce, I use store bought from Whole Foods
30 minutes or so before cooking, bring the chicken out of the fridge and sprinkle with a couple fat pinches of salt and freshly ground pepper. Let sit and come to room temp. Heat a skillet over medium heat and coat the bottom of the pan with a thin layer of olive oil. When the oil is warm, add the ground chicken. Cook the chicken until cooked through.
While the chicken is cooking, in another pan over medium-high heat coated with a little olive oil, sautee the onion, garlic, ginger, and carrots. Cook until softened, stirring occasionally - about 10 minutes. Season with salt.
Combine the chicken and veggies into one pan and add a heavy squirt of hoisin sauce and a 1/4 cup of water. Stir the mixture and let it cook down over medium heat. Taste as you go and add more hoisin or salt as needed.
Serve the chicken mixture warm with the lettuce and bowls of the toppings.