Ufff, summer was supposed to be the time I would cook a lot and take pictures in natural light, but I obviously haven’t been cooking as much as I should have. It just dawned on me that summer is almost over since now the sunset is already a bit too early to be able to sneak in my dinner pictures before then. Thankfully, the weather is still nice and I am going to stop complaining and enjoy the sun and heat for the remaining summer days. And as long as the food taste good I can get over the lower quality pictures 🙂
This recipe was adapted from Cooks Illustrated. I am always willing to try new lettuce wraps recipes as despite being a little messy sometimes, they usually make a delicious lunch! Also, the lettuce makes them look a little healthier 🙂 These are really fast to make, just make sure you have all the ingredients already chopped, the rice going (optional) and the noodles soaked (optional).
Ingredients (~4-6 portions):
- 1 lb chicken thighs, chopped in small cubes
- marinade: 2 tsp sherry, 2 tsp soy sauce, 2 tsp toasted sesame oil, 2 tsp cornstarch
- 3 Tb oyster sauce
- 1 Tb sherry
- 2 tb soy sauce
- 2 tsp toasted sesame oil
- 1/2 tsp sugar
- 1/2 + tsp red pepper flakes
- 2 Tb vegetable oil
- 2 celery ribs, diced in small cubes
- 2 oz shiitake mushrooms, sliced
- 4 oz portabella mushrooms, sliced
- 1/2 cup water chestnuts, diced into small cubes
- 2 scallions, sliced, white and green parts divided
- 2 garlic cloves, minced
- 1 small red jalapeño, diced
- 1 ball bean thread noodles, pre-soaked in water for 15 min and cut
- 1 head Boston lettuce
- cilantro, chopped for topping
- Hoisin sauce
- cooked rice
For these, prepping the ingredients takes the longest time. Start by whisking together the marinade. Cube the chicken, mix it in the marinade and then let marinate in the fridge for 15 minutes, or until you are to start cooking it.
Make the sauce by whisking together the oyster sauce and the next 5 ingredients. Soak the noodles, start the rice and chop the veggies. The rice is totally optional, but I made it because I was serving these as an entree.
When ready to start cooking, warm up 1 Tb of oil on medium-high heat. Add the chicken and cook for a few minutes, or until cooked through. Remove chicken and place on a plate. Wipe the skillet if necessary and add the second Tb of oil. When the oil is hot enough, drop in the celery, mushrooms, chestnuts, white parts of the scallions, garlic and jalapeño. Cook for a few minutes (3-5 min) or until the mushrooms are cooked (they will change color and half in size). Return the chicken to the skillet, add the noodles and the sauce and stir to combine. And you’re done!!!
I really enjoyed this. The celery and the water chestnuts gave them a nice crunch. The sauce was delicious, but next time I may add more chillies, or maybe some sambal to make it a bit spicier. Yes, I will be making this again, especially since in a few months walking to lunch won’t be as enjoyable as now…but I’ll worry about that when time comes 😉