This week, Barbara’s Recipe Corner has another guest post by our library assistant, Cindy!
My family enjoys trying new food; however, I am usually more cautious about new flavors. Cooking at home gives me control over the level of spiciness or other things that might otherwise be overwhelming in a new dish. Skinnytaste Fast and Slow by Gina Homolka is a favorite cookbook for trying some of these unfamiliar meals. Not only has each recipe I’ve tried been delicious, but they have been simple to prepare. The Korean-Inspired Chicken Lettuce Wraps came together in about 30 minutes, so it was perfect for a quick dinner. This was an easy recipe to make adjustments based on my family’s likes and dislikes. I used ground turkey in place of chicken (because that’s what I had) and used white rice instead of the brown rice. The sriracha sauce was left off so each person could add it to their taste. I hope you’ll find a favorite new recipe or two.
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons light brown sugar
- 1/2 teaspoon crushed red pepper flakes
- Cooking spray
- 1 pound ground chicken
- 1/4 cup chopped yellow onion
- 2 garlic cloves, crushed
- 1 teaspoon grated fresh ginger
- 12 large outer lettuce leaves, such as green leaf or Bibb
- 2 1/4 cups cooked brown rice
- 2 Tablespoons gochujuang or Sriracha sauce
- 1/2 Tablespoon sesame seeds
- 2 scallions, sliced
- In a small bowl, combine the soy sauce, sesame oil, brown sugar, and red pepper flakes.
- Heat a large, deep, nonstick skillet over high heat and coat with cooking spray. Add the chicken and cook, using a wooden spoon to break the meat into pieces as it browns, about 5 minutes. Add the onion, garlic, and ginger and cook 1 minute. Pour the soy sauce mixture over the chicken, reduce the heat to medium-low, cover, and simmer for 5 minutes.
- To serve, place 3 lettuce leaves on each of 4 plates. Spoon 3 tablespoons rice into the middle of each leaf and top with 3 1/2 tablespoons chicken. Evenly divide the gochujang, sesame seeds, and scallions among the leaves.