Today was one of those days that I had a lot to do and not enough time to get it done. I had forgotten to sign a paper at work and even though it was my day off, I had to go in and sign it, and I work a good bit away, so this took some time. That coupled with the homework I had to do meant that I didn’t get around to blogging until what is now after 10:30, but Steve made these lovely lettuce wraps for dinner, that I just had to tell you about.
He made the filling in an iron skillet on the grill. To eat one, you place a bit of the filling in a leaf of Boston lettuce, wrap it slightly, and pick it up and eat it. They can be bit messy to eat, but they are so worth it.
Thai Lettuce Wraps
- 2 lbs. boneless, skinless chicken breasts
- 3 Tbsps. canola oil,divided
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green onion, plus more for serving
- 2 Tbsps. fresh ginger, grated
- 3 cloves garlic minced
- 1 Tbsp. sriracha
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1 4 oz.can sliced water chestnuts
- 1 Tbsp. fish sauce
- 2 Tbsps. red pepper flakes
- 1 head Boston lettuce, washed and whole leaves separated
- 1 lime, cut into wedges
- salt and pepper to taste
- Cut chicken breasts into 1/4 inch chunks and place in a bowl.
- Stir in two tablespoons oil, salt, pepper, garlic, and red pepper flakes. Toss to coat and refrigerate while you prepare the other vegetables.
- Cut both bell peppers into 1 inch slices and slice onions.
- Grate the ginger.
- Heat a large skillet and add remaining tablespoon of oil. (Steve used a cast iron skillet and heated it on the grill.)
- Add chicken and stir constantly until cooked through (about 6 minutes).
- Add ginger and onion and cook 2 minutes.
- Add bell pepper and cook and additional 2 minutes.
- Add water chestnuts and cook until hot, about 1 minute.
- Add hoisin sauce, sriracha, soy sauce, and fish sauce.
- Simmer until thickened.
- Serve with lettuce to wrap, lime wedges, and additional green onions.