Yummy Chicken Lettuce Wraps
Friday, 16 September 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 onion diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha optional
- 1 can whole water chestnuts drained and diced, 8-ounce
- 2 green onions thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 head butter lettuce
Ingredients
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Instructions
- Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Recipe Notes
308 Calories
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Asian Quinoa Meatballs
Friday, 16 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
meatballs |
Ingredients
Meatball
- 1 pound ground turkey
- 3/4 cup cooked quinoa
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha or more, to taste
- Kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon sesame seeds
Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar packed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or more, to taste
- 2 teaspoons cornstarch
Ingredients
Meatball
Sauce
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Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
- To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
- Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Recipe Notes
245 Calories per 4 meatballs
