I just want to pause a minute to let you know how over-the-top amazing you are.
The other day, a few of you spotted one of my photos on someone else's site, without mention of where they found those tasty pictures. And not only did you take the time to find my recipe here and then alert me to the use of my photo, but - and here's what warms my sugary heart - you noticed. You recognized my photo. You remembered.
And that, my lovelies, completely stopped me in my tracks.
The notion that people out there I've never even met can remember my photos... well, it blows my mind. Poof! Mind blown, heart exploding with gratitude. You've made my week and then some.
Now, go make someone else's week by making this recipe. It's yet another dug up from the bowels of my dilapidated recipe notebook. (One day, I'll post a photo of the thing and all the loose recipes that fall out every time I pull it from my cupboard shelf.) This recipe is super quick to whip up, and because it's a deliciously light recipe, it's perfection for these still-warm weeknight evenings. Yer gonna love it.
One Big Love Bomb Here,
Chicken Lettuce Wraps
adapted from Iowa Girl Eats
2 1/2 Tbsp. soy sauce or gluten free tamari
1 Tbsp. + 1 tsp. rice vinegar (mirin)
1 Tbsp. sesame oil
1 Tbsp. natural peanut butter
1/2 Tbsp. honey
1/2 Tbsp. water
2 tsp. chili garlic paste (or to taste)
pepper, to taste
1 tsp. sesame oil
1 lb. ground chicken
1/2 medium onion, minced
salt & pepper, to taste
2 cloves garlic, minced
1/2" fresh ginger, peeled & minced (or 1 tsp. ginger paste)
4 oz. mushrooms, diced
2 green onions, diced
4 oz. water chestnuts, drained & diced
1/4 c. peanuts, chopped
10 large lettuce leaves
In a medium glass bowl, combine soy sauce, rice vinegar, sesame oil, peanut butter, honey, water, garlic paste, and pepper. Microwave for 20 seconds and stir until smooth. Set aside.
Heat sesame oil in a large skillet on high. Add ground chicken, onion, salt, and pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic, ginger, and mushrooms, and continue cooking until chicken is done.
Pour sauce into skillet with chicken, stirring to combine. Add green onions and water chestnuts to the skillet and cook for 1-2 minutes, until onions are soft.
Sprinkle with chopped peanuts and serve with cold lettuce leaves. Serves 2-3
Click here for a printable version of this recipe