Friday, November 1, 2013

Slow Cooking Supper: Chinese Chicken Lettuce Wraps

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The last time I made lettuce wraps, John was so enamored with them I felt like a food God - revered by her boyfriend and all who tasted them.  Anyway, a few weeks, then months, went by and I still hadn't made any more.  But then I came across a recipe that made the meal in the crockpot.  OK so you still have to put the chicken mixture into the lettuce wraps but come on, it's too simple to pass up!

I've been going through a lot of changes at work.  While my new promotion has been wonderful, it has also caused a restart of some relationships I've had at work.  It's just the unfairness of life that when you get something, by contrast another feels as though something is being taken away.  Navigating those waters, learning my new job, my new boss, and working to ensure my work is done to a standard that I am proud of has resulted in way too many late nights in the office and unhealthy eating habits.

John is also taking a late night class on Tuesdays which does not help the whole organization at home thing.  That's where these lettuce wraps come in!  I put them up before work and then whenever we have to eat, even if it's at different times (much to our mutual dislike), we can.  And, they'll still be warm for when the next person eats them.  I know that this will get better and it's just a matter of time.  I'm okay with that.  For now, if the by product includes these lettuce wraps, I may have won after all!
Chinese Chicken Lettuce Wraps (adapted from here)
Serves:  4
1/2 tablespoon oil
2 chicken breasts, ground
1 red bell pepper, diced
1 onion, diced
3 garlic cloves, minced
1/2 cup hoisin sauce
1/4 cup soy sauce
1 teaspoon ginger
1/2 teaspoon salt
1 teaspoon pepper
6 ounces water chestnuts, finely chopped
1 cup brown rice, cooked
12 lettuce leaves
6 tablespoons sriracha

In the crockpot, crumble the chicken and stir in pepper, onion, garlic, hoisin sauce, soy sauce, ginger, salt, and pepper.  Cook for 4-6 hours on low, until chicken is fully cooked through.  Stir in water chestnuts and cooked rice.  Stir until the mixture is warmed through.  Evenly distribute the chicken mixture among the lettuce leaves.  Top each lettuce wrap evenly with sriracha before serving.

Until the next time my oven is on...


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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