Swimsuit season is coming, and I can’t wait to be basking in the sun after this winter! I really shouldn’t complain, as many parts of the country have seen way worse than we have this winter. However, I absolutely can’t stand the cold! I love summer, the long warm days, being outside, and the smell of the grill. Oh I can’t wait to start grilling! I have all sorts of fun recipes to share with you then!
Alright I am done daydreaming for now.
So with spring just around the corner (fingers crossed) we start to want more dishes that take less time. And with summer approaching after that I definitely want dishes that are healthy. 🙂
Having said that, these chicken lettuce wraps are one of my favorite go-to meals. They come together so quickly. They are also easy to make, healthy, and delicious.
A quick note– I know that bibb lettuce is not available in every grocery store; just use your favorite lettuce instead.
- 1 (8oz) can bamboo shoots, drained
- 1 (8oz) can water chestnuts, drained
- 4 tablespoons sherry
- 2 tablespoons hoisin sauce
- 2 tablespoons freshly ground peanut butter
- 3 teaspoons soy sauce or amino acids(add link for braggs amino acids)
- 1-2 teaspoons sriracha
- 3 teaspoons sesame oil
- 4 cloves of garlic, minced
- 1 small onion, chopped
- 1 pound ground chicken
- 2 teaspoons minced fresh ginger
- ¼ teaspoon salt
- Bibb lettuce, cleaned and dried
- 1 green onion, chopped
- black sesame seeds(optional)
- Finely chop your bamboo shoots and water chestnuts. You can do this by hand, or to save time throw them in your food processor and pulse until they are desired size.
- Place chopped bamboo shoots and water chestnuts into a medium bowl. Add to the bowl sherry, hoisin sauce, peanut butter, soy sauce, and sriracha. Give everything a good mix and set aside.
- Set a large skillet over medium heat and add sesame oil. Add the garlic and onion to the pan and cook about 3-4 minutes or until onions are tender and just starting to brown.
- Increase the heat to medium-high, then add the chicken, ginger and salt. Cook mixture, breaking the chicken into small pieces, until the chicken is cooked through and no longer pink.
- Add the bamboo/water chestnut mixture to the pan. Cook for about 2 minutes or until everything is heated through. Remove pan from the heat.
- To serve lay two pieces of lettuce together and spoon approximately ¼ cup chicken mixture in each cup. Top with green onions and sesame seeds.
(Originally Posted: March 18, 2014)