Asian Chicken Lettuce Wraps

So I'm linking up once again to Mama Kat, and this week's prompt is right up my alley.

Mama’s Losin’ It

What are you eating? Share a yummy summery recipe.

I'm not a food blogger.

To be honest, I just don't have the patience, with food or with pretty much anything else.  I don't do "test runs" of recipes, and my food photography consists of whichever plate I can snap a picture of with my iPhone in the minutes before my hungry family starts to devour it. 

But over the four-ish years I've been blogging here, I've shared dozens and dozens and dozens of recipes.  Why?  Because I love to cook, and I love to eat, and sharing recipes is a time-honored tradition that goes back through generations and generations of women, and I like the feeling that I belong to that.

Also, quite interestingly, the recipes I've posted are the single thing that seems to bring traffic to my blog.  From my Chocolate Covered Brandy Cherries to my Almond Flour Berry Muffins to my Kahlua Almond Ripple Fudge Ice Cream to my Fried Green Tomatoes, people come to this blog to see the recipes I've posted.   

That makes me happy.  Really, really happy.

So here's another recipe to add to the archives.  I made this for the first time this week, and it was a hit.  I served it alone, without any side dishes, and it was plenty - and perfect -for a light summery dinner.

Olive oil
1 lb. ground chicken
1 8 oz can water chestnuts
1 cup bean sprouts
1/2 cup carrots
1 cup rice noodles, soaked in water for 30 minutes
1 4 oz. can mushrooms, or equivalent fresh
1 bunch green onions
1/3 cup soy sauce
2 tablespoons sesame oil
3 tablespoons brown sugar
3 cloves of garlic
1 inch piece of fresh ginger
Sriracha, to your taste

Lettuce leaves of your choice, washed and patted dry

In a food processor or blender, dice the water chestnuts, bean sprouts, carrots, rice noodles, mushrooms and green onions.  Remove from food processor and set aside.  

Now put the soy sauce, sesame oil, brown sugar, garlic, ginger and Sriracha (I used about a tablespoon, because we like spicy) into the food processor (YOU DON'T EVEN HAVE TO WASH IT FIRST! HOW COOL IS THAT?) and blend until all the garlic and ginger is incorporated.

In a large skillet, add a little olive oil, then begin to brown and break up the ground chicken.  After no pink remains, add in the vegetable mixture and cook over  medium heat, stirring often, until the vegetables are softened.  Now add in the soy sauce mixture and cook, stirring constantly, until the sauce is absorbed.

Serve with lettuce leaves for wrapping.

Ok, all together now - YUM!

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  1. This looks pretty yummy! Pinning for future reference. :) Visiting from Mama Kat's...

  2. Oooo, this sounds delish! I love the lettuce wraps at P.F. Chang's, but since the closest one is almost two hours away, this would be a lovely substitute!

    1. Those P.F. Chang's wraps were my inspiration! We are about an hour away from one ourselves, but we go every time we are in the "city." These aren't quite the same, or quite as good, but they will do in a pinch.

  3. Sounds yummy! I'm with you... love to cook and post recipes on occasion, but I don't have the patience to do test runs and post the photos required to be a food blogger!

    Stopping by from Mama Kat's

    1. I read food blogs all the time and drool over the yummy looking stuff... but I've been known to yell at my kids (or hubby) "DON'T EAT THAT UNTIL I GET A PICTURE!"


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