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Ingredient: soy sauce

Lettuce Wraps

Lettuce Wraps

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Lettuce Wraps
This is easily one of my most requested recipes. It is a very popular staff lunch choice, and I always look forward to eating it as well as making it. Colorful, flavorful, unusual, fun to eat, good leftovers, easy to freeze and reheat--what's not to love?!!
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Course Main Dish
Cuisine Staff Lunch
Servings
Servings
Ingredients
Instructions
  1. In a large skillet, heat 1 Tbsp. oil on high. Add ground chicken, diced onion, and grated carrot. Cook until chicken is nearly done, stirring often to break up the meat.
  2. Meanwhile, in a microwave safe bowl or glass mixing cup, combine sesame oil, soy sauce, peanut butter, honey, rice vinegar, and chili garlic sauce. Microwave for 30 seconds to soften the honey and peanut butter, then stir until well mixed.
  3. Add minced garlic and ginger to the chicken mixture and cook a minute or two more or until fragrant. Season with salt and pepper.
  4. Pour peanut butter mixture into the skillet and stir well to coat the chicken mixture.
  5. Add red pepper, green onion, and water chestnuts to the skillet and cook for 2-4 more minutes or until everything is heated through.
  6. Rinse the lettuce leaves, pat dry, and put on a plate or in a bowl. Put chopped peanuts in a separate bowl, and chicken mixture in a third serving bowl.
  7. To eat, scoop chicken mixture onto a lettuce leaf and top with peanuts. Top with more chili garlic paste if desired. Wrap "burrito style" and enjoy the messy goodness! (I often serve rice with these too, either to put into the lettuce wrap or to catch all the tidbits that fall out on the plate!)
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Crunchy Kale Salad with Orange Ginger Dressing

Crunchy Kale Salad with Orange Ginger Dressing

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Crunchy Kale Salad with Orange Ginger Dressing
A varied combination of colors and textures, but perhaps a more flavorful dressing would be helpful...
Course Salad
Cuisine Staff Lunch
Servings
Servings
Ingredients
Course Salad
Cuisine Staff Lunch
Servings
Servings
Ingredients
Instructions
  1. Shred the kale and red cabbage. Add to your bowl.
  2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado if using and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don’t turn brown.
  3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt.
  4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds.
  5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you’re saving some for later because it ages well.
  6. Yields: 8 Servings
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