Sunday, February 21, 2016

Ginger Chicken Lettuce Wraps with Peanut Dressing

One could say I’ve been off the wagon the past couple weeks, partly excuses of a busy month and partly some recipe fails in the kitchen that were no-where near worthy of the blog. No fear, this recipe is brining me back to my happy place. Anyone like lettuce wraps? Yep, I thought so. Wonderful! Here is a fast and healthful, Asian inspired chicken lettuce wrap.

You don’t have to be an amazing chef or housewife to enjoy cooking and prepare a notorious meal. This recipe knocks out two servings of veggies and is protein packed.

Boston lettuce is key to this recipe’s success. Iceberg can be substituted, but not my favorite.  Boston lettuce leaves curl perfectly and have a soft but clean, crispy texture. Make sure not to over fill your lettuce leaf with too much chicken so they don’t explode when you go to take a bite. Instead, make three or four wraps with less chicken. There are usually at least 10 -12 leaves (pieces) per head.

Ginger adds a subtle taste in the chicken, so if you haven't' been a ginger fan in the past, give it a try. Yes you can omit and still have a tasty wrap ( I know I always say this but it's true). The cooking process takes the bite out of the ginger taste. I often make these when I have struck out of ideas for dinner and am cooking for one. Grab the lettuce and cook up some chicken, then add some sauce and toppings - relatively easy prep. While cooking the chicken you can prep the sauce, lettuce and cabbage. Be creative if you have something on hand you want to add as a topping.

Price: 2 out of 4 on my price scale. I usually buy Giant’s Natures Promise brand of chicken, usually about $5 a pound. I try to buy red cabbage by the half-head, instead of the whole. It’s cheaper and sometimes it’s hard to use the whole head in a weeks-time. Boston lettuce is regularly $2.99 a head. Red curry paste is best bought from an Asian market (is always spicier), but is also available in the Asian section of the grocery store.

Food is your energy source, a necessity to live, but eating to live and living to eat are two different things. What we feed our bodies can impact how we feel and live our life. Feed it well and you will be amazed at the results!

Ginger Chicken Lettuce Wrap with Peanut Dressing Recipe
Servings: 3-4 people

1 Tbsp. EVOO
1 lb Chicken
1 Tbsp. Ginger, Grated
1 tsp. Red Curry paste
1 Tbsp. Water
1 Head Boston Lettuce (bibb lettuce)
1 Cup Red Cabbage, grated/shred

2 tsp. Peanut Butter
1 Tbsp. and 1 tsp. Tamari, Liquid Aminos or Coconut Aminos (Soy Sauce Substitutes)
2 Tbsp.  water
2 tsp. lime juice

Cut chicken into bite size pieces. Rub chicken with 1 Tbsp. Ginger.  In a medium saucepan, add 1 Tbsp. EVOO and chicken. You can also add the ginger to the chicken after it’s in the pan, just make sure it is rubbed onto the chicken and not sitting on the bottom of the pan or it will burn quickly. During the last 5 minutes of cooking add 1 tsp. (or to taste) of Red Curry Paste and 1 Tbsp. water.

While the chicken cooks, grate 1 cup of red cabbage. Wash lettuce. For the sauce, in a small bowl, add peanut butter (I prefer Nature’s Promise brand), soy sauce (I prefer Braggs Liquid Aminos), water, and lime juice. Place in microwave for 10-15 seconds. Stir with a fork for about 2 minutes until mixed and it turns to a creamy texture.

When all ingredients are prepared, plate the lettuce leaves and top with chicken, red cabbage, and sauce. 

Yummy peanut sauce!

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