Since moving to Asia Town in June, I think I wander the local markets and stalk take-out menus from the restaurants around the block 24/7. I have a huge stock pile of miso, fish sauce, black vinegar, chili paste, and seaweed snacks in my pantry- more fun ingredients I would have never had unless I discovered them here.
I crave Asian food almost everyday. That salty & spicy combo keeps my tastebuds excited. I like to make my own versions of things at home, and that helps me keep my food healthier & a lot faster than ordering take out!. This recipe is the perfect take on take-out, but with a clean twist.
I sautéed chicken breast with some soy sauce, and made a quick peanut sauce to drizzle & dunk in. Added the filling to some lettuce boats, and you’re eating in less than 20 minutes. I used iceberg for the lettuce wraps since it was in my PIP box, but you can use butter lettuce, romaine leaves, or pile the mixture on a bed of mixed greens and eat as a salad. Feel free to add extra jalapeños if you like the heat, or omit, if you like things on the mild side!
Asian Chicken Lettuce Wraps
serves 4
Ingredients
1 head iceberg lettuce
1 lb organic ground chicken
1/2 onion, thinly sliced
1/2 jalapeño, thinly sliced
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
salt & pepper to taste
fresh cilantro for topping
Sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon peanut butter
1 tablespoon sriracha
1 tablespoon rice wine vinegar
Directions
1. Sauté ground chicken with soy sauce, sesame oil, salt & pepper to taste. While chicken is cooking through, mix ingredients for sauce. Set both aside.
2. Cut Iceberg into four quarters, and stack two-three layers as a base for the lettuce wrap. Add scoops of chicken to each, and add thinly sliced onion, jalapeño, cilantro, and a drizzle of sauce. Yum!
Thanks for reading!
-Aubrey
#thatswhatsheeats