Favorite parts of this week:
1) Taking Amelia on a walk in nearly 60 degree weather. After a brutal winter, it feels amazing to be outside. Amelia giggled almost the entire time.
2) This conversation with my husband -
Husband - Are we doing anything tomorrow?
Me - Not that I know of. Why, did you want to go to Costco or something?
Husband - Uh, no. It's just our anniversary.
Yep, that happened. Four years into marriage and I've already forgotten our anniversary.
3) These lettuce wraps.
I've made some Asian lettuce wraps before that were pretty good, and some more that were really not so good. Too salty, too much sesame flavor, too . . . something. These wraps, though? Awesome. Just spicy enough, just enough peanut/sesame/ginger flavor, and so quick. Stirring all the ingredients together for the sauce is the most labor intensive part of the whole recipe, unless you count eating them without dropping any of the delicious filling out on your plate. They're also fairly light, which is always an added bonus when you are talking about a tasty recipe.
Give these a try and add them to the favorite parts of your week.
Asian Chicken Lettuce WrapsPublished 03/04/2013
- 1 pound ground chicken
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/2 tablespoon minced fresh ginger
- 1 tablespoon sesame oil
- 2 1/2 tablespoons soy sauce
- 1/2 tablespoon water
- 1/2 tablespoon honey
- 1 tablespoon peanut butter
- 4 teaspoons rice wine vinegar
- 1 teaspoon chili garlic sauce
- 3 green onions chopped
- 1/4 cup water chestnuts, chopped
- 1/4 cup peanuts, chopped
- 1 head Bibb (also called Boston) lettuce, washed and leaves separated
- Make sauce by combining sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper in a bowl.
- Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
- Microwave sauce for 20 seconds, then stir until smooth. Add to skillet and stir to combine. Add green onion and water chestnuts into the skillet, then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through. Season to taste with salt. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
Prep Time: 10 min
Cook time: 10 min
Recipe Source: adapted from Shape.com, originally from Iowa Girl Eats