RECIPES
January 2023
Whether you’re crowd pleasing or solo meal prepping, this recipe is incredibly rewarding to make. I’m a fan of it’s nutrient density, while feelingg light on my tummy. There’s this refreshingly crisp texture from the lettuce and water chestnuts that juxtaposing that deep spicy umami chicken... it hits the spot with every bite. I am immediately satiated, yet unable to stop myself from devouring another... and another. I swear my chicken lettuce wraps are the best in da worlddd. It’s nourishing, fulfilling, and even tastes better throughout the week.
January 2023
Chicken Lettuce Wraps
Whether you’re crowd pleasing or solo meal prepping, this recipe is incredibly rewarding to make. I’m a fan of it’s nutrient density, while feelingg light on my tummy. There’s this refreshingly crisp texture from the lettuce and water chestnuts that juxtaposing that deep spicy umami chicken... it hits the spot with every bite. I am immediately satiated, yet unable to stop myself from devouring another... and another. I swear my chicken lettuce wraps are the best in da worlddd. It’s nourishing, fulfilling, and even tastes better throughout the week. Chicken Lettuce Wraps
INGREDIENTS
serves 12
half the recipe for a typical serving. make the full for a weeks worth of food
Filling:
2 heads lettuce
2 lbs of ground chicken
16 oz shiitake mushrooms / mushrooms of your choice
16oz can water chestnuts
3 bell peppers of your choice
8 garlic cloves
1 bunch green onions
1 ginger knob
white + black pepper
serves 12
half the recipe for a typical serving. make the full for a weeks worth of food
Filling:
2 heads lettuce
2 lbs of ground chicken
16 oz shiitake mushrooms / mushrooms of your choice
16oz can water chestnuts
3 bell peppers of your choice
8 garlic cloves
1 bunch green onions
1 ginger knob
white + black pepper
Sauce:
6 tbsp hoisin
6 tbsp light soy
5 tbsp brown sugar
4 tbsp sriracha
4 tbsp sesame oil
3 tbsp rice vinegar
1 tbsp minced garlic
1 tbsp minced ginger
optional: 1 thai bird chili, minced
Mix together in a small bowl until incorporated. Set aside.
DIRECTIONS
Wash your lettuce, mushrooms, peppers, and green onions, set aside to dry.
Mince your garlic and ginger and set aside.
Make your sauce.
Drain and dice your water chestnuts into little squares, about a centimeter cube or smaller. Do the same with your bell peppers and mushrooms. Set aside.
TIP: This is your chance to hone your knife skills, try keeping them all the same size and shape! A finer and even dice will result in a more homogeneous and delicious filling. Texture is important to me ~
Chop up your green onions, separating the white ends from the green ends. Set aside the chopped green ends for garnish.
In a large wok or pot, on medium high heat, add in half of your remaining garlic and ginger. Saute until aromatic, about 3 minutes, then add in your ground chicken. Using 2 wooden spoons, break up the chicken while it cooks. Mix untill chicken is fully cooked and releases fat/juice. About 5-8 minutes.
Wash your lettuce, mushrooms, peppers, and green onions, set aside to dry.
Mince your garlic and ginger and set aside.
Make your sauce.
Drain and dice your water chestnuts into little squares, about a centimeter cube or smaller. Do the same with your bell peppers and mushrooms. Set aside.
TIP: This is your chance to hone your knife skills, try keeping them all the same size and shape! A finer and even dice will result in a more homogeneous and delicious filling. Texture is important to me ~
Chop up your green onions, separating the white ends from the green ends. Set aside the chopped green ends for garnish.
In a large wok or pot, on medium high heat, add in half of your remaining garlic and ginger. Saute until aromatic, about 3 minutes, then add in your ground chicken. Using 2 wooden spoons, break up the chicken while it cooks. Mix untill chicken is fully cooked and releases fat/juice. About 5-8 minutes.
Once the chicken is cooked, scoop it out into a large bowl, and discard the fat / juice.
Add in 2 tbsp of oil to the wok, the rest of the ginger, garlic, and white ends of the green onion. Saute again on medium high heat untill aromatic. Add in your bell peppers and water chestnuts. Saute for about 5 minutes, then add in your diced mushrooms. Cook down the mushrooms, letting it release it’s juices, about 3 minutes. Continue cooking on medium high for about 5 more minutes and add in your ground chicken and sauce.
Turn the heat down to medium low and let the filling simmer for 4 minutes, mixing from the bottom up every now and then. Turn the heat off and season with black and white pepper to taste. Lastly sprinkle on your green onions.
Serve immediately with lettuce, or over rice! P.s mix the filling before serving so that the sauce isn’t settled at the bottom. I like to garnish with more green onion or cilantro. Enjoy babyyyyy!
kale’s way* roast cauliflower and add it to the filling
xx,
kale
