Hey guys! I know it's been a while since i've posted and that i've been a bit radio silent lately. We just moved back to our hometown and are very happy to be here but as a result i've been in a bit of a transitional phase and recipes have unfortunately taken a back seat. My hope is that now that things are settling down I plan to re-focus and share more recipes with you all. Thanks for being patient and sticking with me. I hope you still find inspiration in these recipes that I truly share and create with love.
Today I have a delicious recipe - inspired by my husband (no surprise here, he's the better cook in our house). He made these incredibly flavorful organic chicken lettuce wraps a few weeks ago and I've been dreaming of having them again ever since. So...I decided to make them again and also received a few requests via Instagram to share the recipe, so if you ask, I will do my best to deliver. I hope you enjoy this delicious recipe as much as I do. It's also incredibly easy to make since it's a one pan dish. I would also highly recommend serving this dish as an appetizer for a dinner party.
I plan to include more photos of the prep and cooking phases of my recipes going forward. Please let me know what else you'd like to see in the comments.
And now without further adieu on to the lettuce wraps...
What you need:
1 lb ground organic chicken
1 small can waterchestnuts drained
1 large portabella mushroom cap
2 cloves garlic minced
2 large scallions chopped
1 tbsp toasted sesame seeds - toast for 5 mins on medium heat w/ no oil
3 tbsp tamari or soy sauce
2 tbsp organic ketchup
2 tbsp honey
1 tsp sesame oil
salt & pepper to taste
*Whisk all ingredients together until combined.
How to Make:
Start by whisking all ingredients of the sauce together and set it aside. Chop your mushrooms & waterchesnuts into bite sized pieces, finely chop the scallion and mince your garlic and set aside.
Season the ground chicken with salt & pepper and then brown it on medium high heat for a approx 6-8 minutes. Once the chicken is 85% cooked through add in your mushrooms, waterchestnuts, garlic and half of the chopped scallions. Cook for another 3-4 minutes until the mushrooms start to soften and the chicken is fully cooked through. (cont. below)
Turn the heat to low and add the sauce. Make sure you thoroughly coat the chicken and veggies with the sauce and cook for another 2 minutes allowing for the sauce to thicken and coat everything evenly.
Rinse and take leaves of iceberg lettuce and add the mixture to the center like you would a taco. Top with extra fresh scallion and enjoy!