And I Didn’t Even Have to Catch the Chicken!
When I was a kid, my parents had a small farm where they raised pigs, a horse, a cow, and some chickens. When it came time to butcher the chickens, it was my job to catch them, then hand them off to my dad who did the dirty work of chopping off their heads. I am still carrying the emotional scars.
I have a very weak stomach when it comes to cutting up any meat, but understandably, it is especially hard for me to cut up chicken. However, I can muster up the courage if it means I get to eat these delicious lettuce wraps!
Lettuce Wraps
1 T sesame oil
1 lb boneless chicken, small diced
1 8-oz water chestnuts, drained and diced
1 C mushrooms, diced
¼ cup hoisin sauce
2 T soy sauce
1 T rice vinegar
2 tsp fresh grated ginger
3 cloves garlic, minced
butter lettuce leaves (or iceberg lettuce)
sliced green onion or sesame seeds
In a large skillet over medium heat, add sesame oil and diced chicken. Cook and stir until browned. Add water chestnuts and mushrooms. Cook for about 3 minutes. In a small bowl, combine hoisin sauce, soy sauce, vinegar, ginger, and garlic. Pour sauce over chicken and stir to combine. Cover and cook for another 3 minutes. Spoon into butter lettuce leaves. Garnish with green onion or sesame seeds and serve. 6 servings.
To eat later: Allow to cool. Place in freezer bag(s). Label and freeze. To serve, thaw, then heat on the stovetop or in the microwave.
