My "Mr. Chow's Lettuce Cups" Salad

 

I make lettuce wraps on a regular basis and the recipes I use always grow and evolve with time.  Lately I’ve been making it into more of a salad. I’m quite often eating in my car while my kids are at volleyball so it’s easier this way and  is a perfect light dinner for a night sitting in the car and gym. 

 

My "Mr. Chow’s Lettuce Cups" Salad

 

Avocado or olive oil

1 lb ground chicken (dark meat)

Salt & pepper

½ yellow onion, finely diced

5 garlic cloves, minced 

2 T finely minced fresh ginger

2 carrots, peeled and finely diced

2 scallions, thinly sliced

½ cup hoisin sauce

1 head of butter lettuce, gently washed and dried

Cilantro

Jalapeno, thinly sliced

Avocado

Sriracha 

Broccoli sprouts or some other type of sprouts (optional)

 

Heat the oil in a large sauté pan and cook onion until it starts to soften. Add the carrot for a few minutes and then add the ginger and garlic. Add extra oil as needed so the garlic doesn’t burn. Take off the heat once garlic and ginger are almost done. 

 

In another pan, heat oil over medium-high heat and brown the chicken. Season with salt and pepper and cook through. Toward the end, add the green onion and a little more ginger if you have any left and cook for another few minutes. 

 

Add the chicken to the pan with the onion and carrot mix. Add ½ cup water and ½ cup Hoisin. Stir to combine. I bring it to the slightest simmer and then turn it down to low. Allow all the flavors to meld together for a few minutes more. 

 

Gently tear the butter lettuce leaves and plate in a large bowl or on your plate. Top with chicken mixture, fresh cilantro, jalapeno and avocado. I usually add roasted broccoli on the side as well, and broccoli sprouts if I have them. Top with sriracha and enjoy!