Because my friends know I like to cook, they assume I like to cook all the time. Like every night I am preparing these amazing meals. But as much as I enjoy being in the kitchen and as much as I like to take my time and try out complicated recipes, I have a full time job and spending hours in the kitchen after I get home from work is not something I can actually pull off. I only have so much time in the evenings and I would much prefer to spend it drinking cocktails, binging on Netflix and doing what I can to keep up with this blog. My weeknight meals are rarely fancy and more often than not consist of the same three recipes that are quick and yummy and filling and brainless. So finding a different, ridiculously easy weeknight meal is kind of a big deal.
This is one of those recipes. It literally comes together in under half an hour, it involves a good amount of ingredients you most likely already own, and not a single part of it is complicated in the least. It’s tangy and salty and spicy. It is insanely flavorful and also pretty damn healthy. Its perfect and its going into the rotation.
Even better this goes extremely well with a nice cold glass of Sauvignon Blanc. For some reason I have been much more interested in white wine than red wine lately. It’s crisp and cool and refreshing and, much like this recipe, pretty damn easy. Sauvignon Blanc provides the perfect bright backdrop to this recipe mirroring the crispness of the lettuce and has enough acidity and structure to be able to cut through the spice.
- 1 tablespoon olive oil
- 1 lb ground chicken
- 1 head butter or bib lettuce
- 2 cloves garlic, minced
- 3-4 scallions, trimmed and sliced small
- 1 tablespoon minced fresh ginger
- 1 8oz can of water chestnuts, drained and chopped small
- 3 tablespoons hoisin sauce
- 4 tablespoons soy sauce
- 1 tablespoon + 1 teaspoon sesame oil
- 1 tablespoon sambal oelek chili paste
- 1 tablespoon brown sugar
- Fried Saifun (bean threads) for garnish
Heat oil a large skillet over medium high heat. Once hot, add ground chicken and cook until browned, about 3 -5 minutes.
Stir in the garlic, scallions, ginger and water chestnuts and allow to cook for another minute. Then stir in 1 tablespoon hoisin sauce, 1 tablespoon soy sauce, and 1 teaspoon sesame oil and cook for another 1-2 minutes until well combined and fragrant.
To make the sauce whisk together 2 tablespoons hoisin sauce, 3 tablespoons soy sauce, 1 tablespoon sesame oil, the sambal oelek and the brown sugar. Set aside.
Assemble the lettuce cups by spooning a good amount of the chicken mixture into the center of a lettuce leaf. Add about a ½ tablespoon of sauce to the chicken and top with some of the fried Saifun.