We’ve shared this recipe before, but it’s SO worth a re-share, because we both make this - probably more than anything else in our weekly repertoire. Mostly as a wrap, but sometimes with quinoa, or rice, or noodles. Name your vessel! So good, so simple, so satisfying!
1 head butter lettuce or romaine OR napa cabbage
1 Tbsp sesame oil
2 medium carrots, small diced
1 small red bell pepper, small diced
1 lb ground chicken
1 Tbsp freshly grated ginger
2 large garlic cloves, minced
3 scallions, green and white parts
3 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp honey
squeeze of fresh lime (about 1 Tbsp)
1 Tbsp sambal oelek, plus more for serving
1 avocado, sliced
1 Tbsp chopped cilantro
1/4 cup roasted cashews
In a large skillet heat sesame oil over medium heat, and add carrots and peppers. Cook for about 5 minutes or until vegetables begin to soften. Add ground chicken, breaking up with the back of a fork, and cook until no longer pink. Add garlic, ginger, and scallions; cook 2 minutes longer. Add soy sauce, hoisin, honey, and lime. Taste and adjust seasoning as needed. Add sambal oelek.
To serve, divide chicken into lettuce cups, top with avocado, cilantro, mint, cashews, and a fresh lime squeeze. Serve with rice or noodles, if desired.