Asian Chicken Lettuce Wraps

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

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.

[PRINTABLE RECIPE]

WHAT YOU NEED:

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

WHAT YOU DO:

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!