this is one of my favorite and super easy go-to recipes when i’m too tired to do anything super involved in the middle of the work week. you can use any filling you’d like, really- chicken, beef, pork, shrimp, but for this post i’m going to use simple ground chicken!

brock (my goofy, sweet husband!) and I love asian food. we both love cooking together, so something as simple as this can be done with 2 people or just 1 if you’re in a pinch.

Get your ingredients together:

1 pound ground chicken breast
Water chestnuts (I eyeballed this and just chopped around a cups worth)
2-3 scallions, chopped
Iceberg lettuce


2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon sriracha sauce
1/2 tablespoon cooking sherry
1/2 tablespoon hoisin sauce
Generous teaspoon of black pepper and salt

Let’s do this:

  1. Take all ingredients and combine in a bowl. Let it sit for 15 minutes in the fridge, covered.
  2. Heat olive oil in a skillet or wok over medium-high heat. Add a tablespoon of minced garlic. Or more if you LOVE garlic like I do.
  3. Once garlic is fragrant (be careful to not burn it!) grab your bowl of tasty and pour into the skillet. Use a spatula to break up the chicken into little clumps.
  4. Cook chicken for about 5-10 minutes until browned/evenly cooked through. Don’t cook for too long or you’ll lose all the juicy-ness!
  5. Scoop chicken onto the lettuce leaves. Drizzle with sriracha or make a quick dip with hoisin sauce/ponzu. Enjoy!
  6. Let the husband clean the dishes (ok, just kidding. maybe.)

Adapted from eat-drink-love

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designer content spending money on cheese, gin and shoes. married to brock elliott. explorer. dreamer. runner. chef. cat lover.

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