Chicken Lettuce Wraps

 You know that feeling when you make something to eat and you love it so much that you're just really impressed with yourself?  Yeah, that's where I am right now. 

 

I made some Asian-inspired chicken lettuce wraps tonight. Not only am I really happy about this dinner, but there is plenty left for later in the week for lunches or more dinner.  Takes a little prep work, but hey, we're talking about cooking.  Comes with the territory.

Sauce:

• 3 Tbs soy sauce
• 3 Tbs hoisin sauce
• 1 Tbs sesame oil
• 1 Tbs rice vinegar
• 1 Tbs peanut butter
• 1 Tbs honey
• 2 tsp Sriracha
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger (powdered)

Mix all this stuff up with a whisk until smooth.

Filling:

• 1 lb ground chicken
• 1 Tbs oil
• 1/2 onion, minced
• 1 c. chopped/minced red bell pepper
• 3/4 c. chopped/minced carrot
• 8 oz can water chestnuts, minced

Heat your oil until hot, then add the chicken. Brown it like you would with hamburger. Add onions and carrots and cook for about 5 minutes until onions start getting translucent and carrots are softening. 

Add the peppers and water chestnuts and cook about another 4-5 minutes until peppers are softening. Add sauce and simmer to heat everything through and get meat and veggies nicely coated with the sauce. 

Serve in lettuce leaves with chopped peanuts on top, if you like.  I like tender lettuces for this, like Bibb or butter lettuce, but you can use iceberg, romaine or green leaf, whatever you prefer. 

Keep any leftover filling in the fridge in a ziplock or tupperware type container for the next 5 days or so. Easy to heat up and make an instant lunch or dinner, no effort at all. And, be prepared for one really nice side-effect: your house is going to smell divine!