Tap, tap, tap. “Is this thing on?” I say as I lean into the mic. Why, yes! Yes, it is on! It’s always on, I just have to do my part. It’s been quiet in these parts and there’s no reason why other than lack of posting even though I’ve been in the kitchen. Time to remedy that with a recipe I tried back in December.

We have a serious on again off again relationship with carbs & we’re just never truly willing to say, “Don’t let the door hit ya on the way out!” Because we’re always welcoming them back with arms (and mouths) wide open. Chris liked these more so than I. As much as I like sweet stuff, when it comes to chicken, I prefer much more spice than sweet. Next time I make these, I will adjust accordingly.

Ingredients:

for the sauce:

• 3 tbsp. Thai sweet chili sauce
• 3 tbsp. Hoisin sauce
• 3 tbsp. reduced sodium soy sauce
• 2 tbsp. sriracha
• 2 tbsp. vegetable oil
• 1 tsp. sesame oil
• 1 1/2 tbsp. rice vinegar
• 2 tbsp. minced garlic
• 1 tbsp. fresh minced ginger

for the filling:

• 1 lb. ground chicken
• 2 tbsp. vegetable oil
• 6 green onions, sliced, separating the green from the white
• 1 tbsp. minced garlic
• 1 tbsp. fresh minced ginger
• 1/2 cup canned water chestnuts, drained & chopped
• 1 small red pepper, deseeded & diced
• 2 heads butter lettuce, rinsed & patted dry

Preparation:

In a small bowl, whisk together all the ingredients for the sauce; set aside.

In a large skillet, heat 1 tbsp. oil over medium-high heat until shimmering. Add the ground chicken, brown and crumble. While the meat is cooking, add 2 tbsps. of the sauce & incorporate into meat. Once cooked completely, transfer meat to a plate; set aside.

Return the skillet to the stove, add the remaining oil the white of the green onions, garlic and ginger. Cook for 1 minute and return the cooked chicken back to the skillet & stir in the water chestnuts, red pepper, and remainder of the sauce, stirring to combine. Cook until the sauce has reduced and thickened, about 3 – 4 minutes. Prior to serving, stir in the green of the onion. Wrap with lettuce leaves.

Adapted from: annies-eats.com/2016/10/21/sweet-and-spice-lettuce-wraps