I’m currently listening to the worst hold music of all time, trying to get in touch with someone at Elements Electronics regarding our TV that we’ve had for only a few months. It decided that it doesn’t want to work anymore – and yes, it’s plugged in (Kevin really asked me this when I called to tell him it wasn’t working).
ANYWAYS. I know it’s been a hot minute since I last posted a recipe.
I was trying to be more adventurous in my cooking lately because I feel like we make the same thing over and over again. I’m sure I’m not the only one who feels this way. We typically rotate between (most of the below items have recipes linked to them!):
- Tacos, fajitas, quesadillas (steak/beef, chicken, shrimp, veggie)
- Pasta with chicken
- Salmon (this one too!)
- Homemade pizza (buffalo chicken, chicken bacon ranch or tomato basil and chicken)
- Shrimp pasta (and this one)
I hope this gives some inspiration to try meals that aren’t so new to you!
Anyways, I had a hankering for something fresh and different while grocery shopping. Enter: PF Chang’s Lettuce Wraps!
I don’t really like PF Changs all that much, and neither does Kevin (he actually made “the face” when I suggested having these for dinner, which is why I waited for him to have to work late to make them), but I really enjoy their lettuce wraps every now and then. Plus, I had never cooked with ground chicken or fresh ginger before, so I was excited to try something new!
The ingredient list is a bit long, but it’s all things you can reuse in other recipes (like sesame oil – you think “man this is $4 bucks, I really don’t want to pay for it,” but I use it all the time in stir fry). Ready? Here we go!
- 1 lb. ground chicken breast
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1″ knob ginger, peeled & minced (I used a box grater to do this because I found chopping ginger difficult)
- 2 tbsp. soy sauce
- 1 tbsp. sesame seed oil
- 1 tbsp. rice wine vinegar
- 1 tsp. lemon juice
- 1/2 tbsp. honey
- 1/2 tbsp. ketchup
- 1/2 tsp. sugar
- 1/2 tsp. water
- 1 tbsp. chili garlic sauce
- 1 8oz can sliced water chestnuts, drained & chopped in small pieces
- Large iceberg lettuce leaves
- Set out and measure all ingredients
- Heat chicken over medium heat. Stir in 1 green onion, salt and pepper
- When nearly cooked, add in garlic and ginger
- Meanwhile, whisk together all other ingredients (except for water chestnuts, green onion and lettuce) and heat for 15 seconds in microwave
- Stir sauce in the browned chicken after heating in the microwave
- Once sauce is incorporated, heat to medium-high and stir in water chestnuts and green onion
- Cook for 1-2 more minutes to ensure everything is headed
- Serve with lettuce cups
I found it easier to gather all of my ingredients together before starting this dish. There were a lot of parts and I am notorious for burning dinners. Mise en place, mise en place!
It was my first time cooking with ground chicken and I was surprised at how long it took for the chicken to brown – a lot longer than ground beef. Once the chicken was almost done (with just a little bit of pink showing), I added the garlic and ginger. While the chicken finished up, I whisked together all of my other ingredients (except for the water chestnuts, green onion and lettuce), and microwaved it for 15 seconds until thin.
Then, I added it straight to my pan and stirred it around. I also cranked up the heat to medium-high before adding in my water chestnuts and green onions.
And it was deeeelicious!
Because I love when bloggers keep it real (not everything is so happy go lucky all the time), I will tell you that about an hour after eating 3 lettuce wraps, I was STARVING. So while this dinner was great, I think it’s probably best to leave it as an appetizer. Guess Chang’s knew what he was doing after all!
PS: TV update. Someone finally answered and they’re either going to repair or replace it because it’s still under warranty. Woo!