Lettuce Wraps
Makes approx. 4 Servings
Ingredients
1 Lb., Ground Chicken
1 Tablespoon, Olive Oil
1 Teaspoon, Butter, unsalted
2 Cloves, Fresh Garlic, minced
1, White Onion, chopped
1/4 Cup, Hoisin Sauce
4 Tablespoons, Tamari (or Soy Sauce)
1 Tablespoon, Rice Wine Vinegar
1 Tablespoon, Fresh Ginger, grated
Few Dashes, Sriracha or Hot Sauce
1 Can, Whole Water Chestnuts, finely chopped
4 Green Onions (Scallions), green & white parts, chopped
1 Head, Butter Lettuce (sometimes called Bib Lettuce)
S&P
1 Cup, Dry Quinoa
2 Cups, Chicken Broth or Water
Sauce:
4 Tablespoons, Tamari (or Soy Sauce)
1 Tablespoons, Hoisin Sauce
1/2 Teaspoon, Sesame Oil
1/2 Teaspoon, Fresh Ginger
1 Teaspoon, Honey
1 Teaspoon, Green Onion, chopped
1 Teaspoon, Toasted Sesame Seeds
For your Platter:
2 Large, Carrots, Julienned
1/2 Small, Purple Cabbage, shredded
1 Cup, Toasted Sliced Almonds
Instructions
Cook the Quinoa according to the package. I like to cook mine in Chicken Broth for added flavor.
Make the Sauce: mix all the sauce ingredients together. Place them into a small bowl for the platter and set the sauce aside.
Drain and finely chop the water chestnuts. You can chop them in a mini food processor or even a big one or with a knife if you do not have a food processor. Set them aside.
Heat a cast iron skillet on the stove over medium heat. Once the pan is hot, add the olive oil and butter. Once the oil and butter are hot, add the chopped onion to the pan. Saute until they start to become translucent, about 3-5 minutes. Add the ground chicken to the onions. Use a wooden spoon or a utensil to start breaking up the chicken as it cooks. Once the chicken has browned up a bit (after approx. 5 minutes), add the garlic, Hoisin Sauce, Tamari (or Soy Sauce), Rice Wine Vinegar, Ginger, few dashes of Sriracha and stir well to incorporate all the ingredients.
Chop 2 of the Scallions and add those and the water chestnuts to the pan with the chicken mixture. Stir well. Turn the heat down to low and continue cooking for about another 2 minutes, just until the water chestnuts start to become tender. Add the cooked Quinoa to the Chicken mixture and stir it in well. Season with S&P, taste the mixture and adjust seasoning as needed.
Setup the Platter:
- Julienne the carrots *if you do not have a julienne peeler, you can cut the carrots into thin strips
- Shred the purple cabbage
- Cut the remaining 2 Scallions (green onions) on a bias
- Wash the butter lettuce (pulling the leaves apart from each other) and dry them well.
- Toast the nuts *see below for instructions on how to toast nuts
Add the chicken mixture to the center of your platter. Add the lettuce cups around the 4 corners. Then add the carrots, cabbage, scallions and nuts in between the lettuce cups. Place the cup/bowl with your sauce onto the platter.
Lettuce Wraps-Family Style
You can serve this family style and let everyone make their own lettuce wraps. They can choose what they want to put in them. These are also great to serve as an appetizer; you can have a bunch of lettuce wraps already made up for your guests.
Mangia! Enjoy!
Notes
Toasting Nuts: You can toast nuts in the oven or on the stove.
Oven: place nuts on a baking sheet and into a 350 Degree oven for approx. 5-10 minutes, just until they start to get golden brown.
Stove: place the nuts into a skillet over low heat. Toss the nuts frequently for approx. 10 minutes until golden brown.
Store any leftover nuts in an airtight container. Make sure the nuts are completely cooled before storing.
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