When I saw that the Gwyneth Paltrow was putting out a cookbook on fresh and easy foods, I knew I needed to add it to my embarrassingly large collection of cookbooks. Well, a few weeks ago, I finally got around to making dinner at home and I whipped up these DELICIOUS Chicken Lettuce Wraps.
Tim and I both love lettuce wraps, and these were remarkably easy and delicious. Most of the prep goes into chopping all of the vegetables, and don’t be fooled, it does take a while. I used the water chestnuts even though they are optional (because they are delicious) and I didn’t use minced or ground chicken, I just diced mine. These were a huge hit and they will definitely be reappearing on the menu someday soon!
Mr Chow-style Minced Chicken with Lettuce Leaves (both recipes from It’s All Good – Gwyneth Paltrow)
1 lb Chicken (chopped into little pieces)
ground black pepper
1 Yellow Onion peeled and finely diced
4 garlic cloves finely minced
2 tbsp minced ginger
2 small carrots or 1 large carrot peeled and finely diced (~1/2 cup)
½ cup finely diced water chestnut (optional)
1 recipe of Lee’s Hoisin Sauce. Divided
1 head of bibb lettuce
Heat a few tablespoons of oil in a large heavy skillet set over medium high heat and add the chicken along with a healthy pinch of salt and a few grinds of black pepper. Cook, stirring now and then to break the chicken up until the liquid has been released andhas evaporated and the meat is browning ~10 minutes.
Meanwhile, heat another couple of spoonfuls of oil in a separate skillet over medium-high heat and add the onion, garlic, and ginger. Cook, stirring now and then until the mixture is just beginning to soften, about 5 minutes. Add the carrot and water chestnut and cook until the carrot begins to soften, about 10 minutes. Combine the chicken and the vegetables in one pan and add1/2 cup of Lee’s hoisin sauce along with ½ cup of water; cook for a final minute for two to bring everything together. Place spoonfuls of the mixture onto the lettuce leaves. Thin the remainder of the hoisin sauce with ½ cup water and drizzle a bit on each lettuce cup. Garnish with scallions and the cilantro.
Lee’s Hoisin Sauce
Makes 1 cup
1 tbsp neutral oil (canola, grapeseed)
1 large clove, minced
1/2 tsp chinese five spice powder
1/2 cup red miso paste
1/2 cup maple syrup
2 tbsp brown rice vinegar
Heat the oil in a saucepan over medium add the garlic and five-spice powder and cook for about 30 seconds or fragrant. Whisk in the remaining ingredients and bring to a boil. Cook, whisking or stirring constantly for ~3-4 minutes or thickened. Let the sauce cool before using.
Can keep for a few days in the fridge.