Asian Chicken Lettuce Wraps

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I’m sure at some point within my food blogging career, somebody will finally tell me to stop making Asian food.  Considering that probably about 50% of my recipes so far are Asian, it is bound to happen at some point.  But up until then I will keep on bombarding you with Asian recipes until you just cannot stand it for one more second and throw a fit banning me from using even a teaspoon of soy sauce or a pinch of Chinese 5 Spice.

But for now just bear with me, people.

I swear, I swear, I swear that these are soooo worth making.  These are super killer.

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Plus this recipe is easily adjustable, so you can make it for 20 people, 2 people, or even a lonely 1 if you’re flying solo.  It takes about 30 minutes, and everyone loves lettuce wraps, so they’ll think you’re the bomb dot com.

For this recipe, I kept it simple and just did some iceberg, carrots, cilantro and peanuts for garnish, along with some extra sauce.  However, if you’re in to bean sprouts, water chestnuts, scallions, whatevs…this is a great recipe for adding and subtracting.  The best part of lettuce wraps is how easy it is to pull random ingredients out of your fridge and throw stuff together.

Which is exactly how this recipe was birthed.

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Ingredients:

1 lb. chicken breast, cubed

2 cloves garlic, minced

1 tsp. ginger, grated

1/4 c. Hoisin sauce

3 Tbs. reduced sodium soy sauce

1/2 tsp. rice wine vinegar

1/8 tsp. Sriracha

1/2 tsp. onion powder (or 1/4 c. minced onion)

Salt and pepper, to taste

Iceberg or butter lettuce

Toppings: carrots, cilantro, peanuts, water chestnuts, bean sprouts, green onions, sesame seeds, rice, Sriracha, Hoisin sauce, soy sauce, crunchy rice noodles, etc…..

In a skillet, heat 1 Tbs. of olive oil, or other cooking oil.  Add chicken and onion (if using).  Cook chicken until it is brown on all sides.  Add garlic and ginger, and saute for about 30 seconds, or until fragrant.

Add Hoisin sauce, soy sauce, rice wine vinegar, Sriracha, onion powder (if using), salt, and pepper.  Stir until chicken is cooked through.

Serve warm in lettuce cups with toppings of choice.

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Anyways, I don’t have much to talk about today (the lettuce wraps speak for themselves???).  This is my last day of spring break (boo), but I spent most of the week in Napa and San Francisco, so expect some great pics and restaurant recommendations coming up soon.  Also some pretty good stories.  Just know that the weekend included really great SF coffee roasteries, (multiple) amazing steaks, and some really high heels.  Also French themed stores.  Lots of French themed stores.

But for now, I’ll leave you this recipe while I watch Cinderella and prepare for work tomorrow.

Just keepin’ the party alive.

SerendipitybySaraSig

Song of the Day: Interference Fits–Perfect Pussy

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