Asian Chicken Lettuce Wraps
Makes 6 servings
Ingredients
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1 lb ground chicken
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1 TBS peanut oil
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½ onion minced
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1 cup red or green pepper diced
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1 8 oz can water chestnuts drained and minced
For the Sauce: -
3 TBS soy sauce
-
3 TBS hoisin sauce
-
1 TBS sesame oil
- 1 TBS rice vinegar
- 1 TBS peanut butter
- 1 TBS honey
- 2 tsp sweet chili sauce
- ½ tsp garlic powder
- ¼ tsp powdered ginger
- For Serving
- ¼ cup peanuts crushed.
- Butterhead Lettuce
Instructions
Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
Heat 2 TBS peanut oil in a frying pan. Once hot, add ground chicken.
Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
Serve in lettuce leaves.
Recipe from Joy Food Sunshine
Smothered Cabbage with Sausage & Hot Honey
Makes 6 servings
Ingredients
-
HOT HONEY
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1 cup honey
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1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
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1 Tbsp. smoked paprika
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1 tsp. cayenne pepper
CABBAGE AND ASSEMBLY
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1 large head of cabbage, outer leaves removed, cut into 6 wedges
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Kosher salt
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2 slices bacon, cut into ½” pieces
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1 andouille sausage, cut into ½” pieces
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2 cups heavy cream
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2 cups low-sodium chicken broth
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½ cup cilantro leaves with tender stems
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½ cup parsley leaves with tender stems
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1 tsp. extra-virgin olive oil
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1 tsp. fresh lemon juice
Instructions
Warm honey in a small saucepan over medium heat. Whisk in salt, paprika, and cayenne. Remove from heat; whisk in 1 Tbsp. water. Set aside.
CABBAGE AND ASSEMBLY
Preheat oven to 300°. Generously season cut sides of cabbage with salt. Place wedges, cut sides up, on a rimmed baking sheet; pour 1 cup water into pan. Cover with foil; bake until tender (a paring knife should slide through easily), about 2 hours.
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 3 minutes. Transfer to a plate. Cook sausage in same pan, stirring often, until lightly browned, about 3 minutes. Return bacon to pan and add cabbage, cream, and broth. Cook 1 minute. Using a slotted spoon, transfer cabbage to plates. Cook liquid in pan until reduced by half, 10–13 minutes. Spoon sauce over cabbage.
Toss cilantro and parsley in a medium bowl. Drizzle oil and lemon juice over and season with salt; toss to coat.
Scatter herb salad over cabbage and drizzle ½ cup hot honey over.
Recipe from Bon Appetit
Chili Oil Smashed Cucumbers
Makes 4 servings
Ingredients
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2 cucumbers
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1 teaspoon salt
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2 1/2 teaspoons sugar
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2 teaspoons sesame oil
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3 teaspoons light soy sauce
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1 1/2 tablespoons rice vinegar
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2-4 cloves garlic (finely chopped)
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1-2 tablepoons chili oil
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2 teaspoons toasted sesame seeds
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a small handful of chopped cilantro
Instructions
Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and cilantro.
Recipe from The Woks of Life