What’s for dinner? The eternal question. My husband never understands why I’m thinking about it at 9am. But here’s the thing—a plan is necessary. You need to figure out if you need to defrost ingredients or pick up something you don’t have already. The beauty of these chicken lettuce wraps? They’re easy, they don’t involve the oven (it’s hot enough without it on) and can be made with ingredients you have in the house once you stock up on a few of these ingredients. Plus, they taste better and fresher than takeout. Here’s how to make them. Once you try it out customize this recipe to your own tastes. Making substitutions to the sauce or adding in different veggies.
1 lb. chicken tenders or breast (the best quality you can get)
four mini peppers
hoisin sauce (Joyce Chen’s Kosher version if possible)
rice vinegar (sweet & tangy)
toasted sesame seeds
1. Make the sauce first. Mix together 1/4 cup of the hoisin sauce, 1 tbsp of ginger, 1 tbsp of rice wine vinegar, and 1 tbsp of Sriracha. Set aside.
2. Cut the chicken tenders or breast into smaller cubes. About a half inch in size. Sauté the chicken in a pan over medium heat with a tablespoon of olive oil and season with garlic powder and pepper until the chicken is cooked through and slightly browned.
3. Dice half an onion and slice the mini peppers. Add them to the chicken and cook until the onions look slightly translucent. Mix in the sauce.
4. Slice two scallions (just the green tops) and add them, cooking for a minute or two more.
5. Remove the chicken from the stove and transfer to a bowl. Let it cool for a minute or two then sprinkle with the toasted sesame seeds.
6. Serve the chicken with leaves of butter lettuce and shredded red cabbage. Enjoy!