This Asian-inspired is full of flavor and fun to eat, too. This recipe feeds two adults so it’s perfect for a date night in. But to feed a family or larger crowd, just double the recipe.
Recipe by Lauren McElwain
1 pound ground chicken
1 cup shredded carrots
½ cup peanuts
3 stalks green onions, minced
Sweet and Savory Sauce (recipe below)
2 cups purple cabbage, shredded
Olive oil, to taste
Salt and pepper, to taste
1 head Living lettuce
Sesame seeds, more green onions, cilantro (for toppings)
In a large skillet, cook the chicken over medium heat until almost done, and then add the carrots, and cook for 2 more minutes.
Add the peanuts, green onions and sauce to the chicken mixture, and simmer for 3-4 minutes. Set aside.
In a separate pan, saute the cabbage over medium heat in a bit of olive oil, salt and pepper for about 5 minutes, or until becoming tender.
Meanwhile, carefully separate the lettuce leaves from the stem and roots, being careful to keep them whole. Wash and dry, and arrange on a serving platter.
When the cabbage is done, transfer it to a decorative bowl to go on the serving platter. Add the chicken mixture (in another decorative bowl) to the serving display. Serve the toppings — sesame seeds, sliced green onions and cilantro — separately in small bowls.
Build an individual lettuce wrap by topping a lettuce leaf with the chicken mixture and then adding purple cabbage, sesame seeds, green onions and cilantro as desired.
Sweet and Savory Sauce This sauce is an excellent complement to any Asian-inspired recipe.
¾ cup soy sauce
¼ cup water
½ cup honey
2 cloves garlic
Juice of ½ a lime
1 teaspoon minced ginger
Dash of Sriracha, or other red chili sauce, for spice, if desired
2 teaspoons cornstarch
Mix all ingredients except cornstarch in a small saucepan, and bring to a boil. Add the cornstarch and whisk well. Turn heat down to medium-low, and cook for 1-3 minutes or until sauce starts to thicken. Remove from heat.