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Spicy Thai Basil Chicken Lettuce Wraps

Let's discuss mustaches. Why would we want to do that, you ask? Well, because mustaches are all the rage. I'm not sure why, but have you noticed the mustache-motif everywhere you go? Baby showers, bridal showers, beer glasses, and the month of November ("Mo"vember). Yep, that's right. It's baaaaaaack. (See the icon to the right for more information).



My hubby's smooth little face will soon be turned into a porcupine, once again. If only his hair didn't grow at the rate of 1.2435 inches per hour, it wouldn't be such a problem for me. But I mean... ouch! Just ouch.



Why can't facial hair be soft like a bunny?

On that note, how much do these portabella mushrooms look like mustaches!? I was giggling like a little school girl in my kitchen this morning while slicing these mushrooms. I may or may not have tried one on.



On a completely unrelated (but maybe more blog-appropriate) topic, let's discuss food. More specifically: lettuce wraps. First of all, I am addicted to this sauce. I've been making this sauce at least once a week with slight variations (try swapping capers and a little olive oil for the soy sauce and hot sauce for a vinaigrette over grilled salmon or chicken)

So, this sauce + spicy umami chicken + a crunchy, healthy lettuce wrap... you won't be sorry.


Wa bam! Health food.

Printable Recipe HERE.

Ingredients:
1 tablespoon extra virgin olive oil
1 lb ground chicken
1 onion, diced
2 cloves garlic, minced
2 tablespoons hoisin
1 tablespoon sriracha sauce
2 tablespoons low sodium soy sauce
Salt and pepper, to taste
1 handful basil leaves, torn or roughly chopped
3 scallions, sliced
8 large Romaine or Bibb lettuce leaves

Sauce:
1 jalapeño, thinly sliced
1/4 cup rice wine vinegar
1/4 low sodium soy sauce
1 tablespoon chili garlic sauce

Add the olive oil to a large skillet over medium-high heat. Add the ground chicken and cook through, about 10 minutes, while breaking the chicken into small pieces with the back of a wooden spoon.

Meanwhile, make the sauce. Add the jalapeño slices and rice wine vinegar to a small bowl. Let sit for 10 minutes.

Add the onion and garlic to the skillet and cook another 5 minutes. Add the hoisin, sriracha, and soy sauce and stir to combine. Add salt and pepper to taste. Stir in the basil and scallions and remove from the heat.

Add the soy sauce and chili garlic sauce to the jalapeño sauce and stir to combine.

To serve, spoon some of the chicken mixture into a lettuce leaf and top with the jalapeño sauce.

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