Chicken Lettuce Wraps with Peanut Hoisin Sauce

Sorry I have been gone forever it seems! I was at my sister’s house last week, helping her get ready for her New Baby to arrive in a few weeks! I am so super excited to be an auntie again, I can hardly stand it!  We spent the weekend hanging out of the couch talking and the rest of the time prepping freezer meals to help make her life easier once the little one comes.  It was so fun to spend time with her in the kitchen, we worked really well together

Now that I am back I am trying to get back into making some quick meals for us. I have been a little uninspired since I started back to work. I get home later and I have such a great list of "go to" weeknight meals I have been lazy about trying anything new.

These amazing lettuce wraps were a perfect stepping stone back into simple fast tasty dinners.

They are crisp and fresh and they have a ton of flavor. Just toss a couple spring rolls in the oven and you have a great meal in about 30 minutes‼

What you need,

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For the Sauce:

1 tsp. canola oil

1 tbsp. minced shallot

1/3 cup water

2 tbsp. creamy peanut butter

4 tsp. hoisin sauce

1/8 tsp. crushed red pepper

1 tbsp. fresh lime juice (about ½ a lime)

For the Filling:

1 lb. ground chicken

1 tbsp. canola oil

6 thinly sliced green onions (about 2/3 cup), divided

1/2 cup + 2 tbsp. chopped fresh parsley or cilantro if you like, divided

3 tbsp. soy sauce

1 tsp. grated fresh ginger

2 tsp sugar

½ tsp. Sriracha Sauce

1 cup matchstick-cut cucumbers

1 cup matchstick-cut carrots

1 cup steamed fried Chinese noodles (optional)

1 head Bibb lettuce leaves separated

To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot and sauté for 2 minutes. Add the water, peanut butter, hoisin sauce and red pepper flakes and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

To prepare filling, heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add the ground chicken and cook for 5-6 minutes until browned and cooked through. Add 1/3 cup green onions; sauté 1 minute. Add 2 tablespoons parsley or cilantro, soy sauce, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat; stir in cucumbers, carrots, and remaining green onions.

Spoon a couple tablespoons of the filling onto each lettuce leaf, drizzle with the sauce and top with a few crunchy noodles.

These lettuce wraps were FANTASTIC‼ They sauce is to die for, and the salty sweet filling with the cool crunchy veggies was perfection.

We LOVED them!

Enjoy!

Jen

Recipe adapted from Cooking Light