So I have a question for you, my friends. Do you ever suffer from vacation blues?
I never thought vacation blues was a real thing, but after the most incredible weekend in Jackson Hole I have had such a hard time getting back into the swing of things. I just want to go back and relive it all over again. I mean, I could be a mountain woman couldn’t I?
Trying to battle the vacation blues I was determined to have a fun night to bring me back to my reality. So I had some girlfriends over, we made dinner and spent the evening girl gabbing and watching Harry Potter. Side-note I have made it to the 4th movie and let me tell you this Harry Potter business is CrAzY!
A little about these lettuce wraps: 1. This ain’t your typical PF Changs wrap 2. They are stinkin’ delicious and 3. Make them today please, you won’t be sorry.
Hoisin Sauce: makes 1 cup
1 Tbsp grapeseed oil
1 large garlic clove, minced
1/2 tsp chinese five spice
1/2 cup red miso paste
1/2 cup good quality maple syrup
2 Tbsp brown rice vinegar
1 pound ground chicken
1 small yellow onion, diced
4 garlic cloves, minced
2 Tbsp finely minced ginger
2 small carrots, peeled and finely diced
1 head of iceberg lettuce
3 green scallions
Sriracha hot sauce for some kick
Heat the oil in a small saucepan over medium heat. Add the garlic and five spice powder and cook for 30 seconds so the spice can bloom. Whisk in the remaining ingredients, bring to a boil, and cook, whisking constantly for 3-4 minutes or until lightly thickened. Let the sauce cool before using. It keeps well in the fridge for a few days.
Heat a 2 Tbsp of grapeseed oil in a sauté pan over medium high heat and add the chicken. Season with salt and pepper and cook about 10-15 minutes until the meat is lightly browned.
In the meantime, heat another 2 Tbsp of oil in a separate skillet. Add the onion, garlic and ginger and cook about 5 minutes until the onion is softened. Add the carrot, a pinch of salt and pepper and cook another 10 minutes.
Combine the chicken and vegetables into 1 pan. Add the hoisin sauce and 1/2 cup of water and cook another 2-3 minutes to bring everything together.
Fill the lettuce cups with the chicken mixture and top with scallions and sriracha. Wrap ’em up and enjoy!