After all the carb loading that was done over the weekend I figured we could use some lean protein without any carbs, so I decided to make chicken lettuce wraps earlier this week. I had made lettuce wraps once before, though it was before I began this food blog so I somewhat forgot what I did (I could wax poetic as a librarian about how I love the archival purposes of this blog), but I figured I could throw it together reasonably well. This was the first time I've cooked with ground chicken, which seems really crazy but in my defense I've only been cooking for a little over a year (oops, you thought I was some kind of authority?! sorry!). Ground turkey or pork would work well too, and you could use any kind of lettuce - I like boston bibb or a dark romaine. This is really the kind of dish you need to just season as you go, tasting it along the way and adding a little of this and a little of that. But I will share with you a template.
1 lb ground chicken
1/2 white onion, chopped
4 garlic cloves, chopped
1 tbsp freshly grated or chopped ginger
2 cups shredded red cabbage
1/2 cup chopped scallions
1 green chili chopped
1/2 cup chopped cilantro
1 tsp lemongrass powder
1 tbsp hoisin sauce
2 tbsp soy sauce
1/2 tsp sesame oil
1 tsp toasted sesame seeds
1 tsp sriracha sauce
1/2 tsp red chili paste
Heat some oil in a large sautee pan, sautee onion and then add garlic and ginger. Add meat and brown. Season with salt and pepper, add green chili, add red cabbage and allow to cook down. Sprinkle in lemongrass powder and add soy sauce, sriracha, hoisin sauce and red chili paste. If you don't want all the heat, skip the sriracha or the fresh green chili. You can also add some moisture at this point as it continues to simmer - I added some chicken broth but I think water works fine. Add sesame oil and sesame seeds. If you want it sweeter, sprinkle in some brown sugar. I also added a bit of corn starch to thicken it up and make it a bit stickier and less runny as I tested the filling with a piece of lettuce and wasn't happy with the way the sauce was leaking out onto my hand. Lastly, fold in chopped cilantro and scallions and let simmer for a few more minutes.
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